Spicy Shrimp Paella With Clams And Fava Beans Recipes

Steps:

• Peel and devein shrimp. Reserve shells.
• Make the shrimp broth: in a medium-size pot put the shrimp shells, sliced onion, sliced garlic, bay leaf, thyme sprig and 1 teaspoon salt. Add 7 cups water and bring to a gentle simmer. Cook for about 30 minutes, then strain. Taste and adjust for salt; the broth needs to be well seasoned. Yield should be about 5 cups. Reheat just before using.
• Rinse the shrimp briefly in a bowl of cool lightly salted water, blot the shrimp with paper towels and put in a bowl with 1 tablespoon olive oil, the minced garlic, 1/2 teaspoon pimentón, and a little salt. Mix well to coat with seasonings and let marinate at least 15 minutes or up to 1 hour.
• Heat the oven to 375 degrees. In a 14-inch paella pan, earthenware cazuela or cast-iron skillet, add 5 tablespoons olive oil over medium heat. Add the shrimp in one layer and cook very briefly, about 30 seconds per side. Remove shrimp and set aside. Add the diced onion and chorizo to the pan along with a pinch of salt. Let the mixture cook in the oil, stirring frequently, until well softened and barely colored, about 15 minutes. Add the saffron and remaining 1/2 teaspoon pimentón and cook for a few minutes more.
• Add the rice and raise the heat to medium high. Stir well to coat with the onion mixture. Add the fava beans and season with salt and pepper. Add 4 1/2 cups hot shrimp broth and bring to a brisk simmer, stirring once or twice only to distribute the fava beans. Taste broth and adjust seasoning if necessary. Simmer, uncovered, until most of the broth has been absorbed, about 10 minutes. Turn off the heat and arrange the par-cooked shrimp over the surface in one layer.
• Place the pan on the middle rack of the oven and bake for 10 minutes. Remove the pan from the oven and cover with a clean dish cloth. Let the rice rest for 10 minutes before serving. Serve with homemade garlic mayonnaise or aioli if desired.

Steps:

• Set a large pot on the stove. Put in 1 gallon water and 1 cup kosher salt. Bring to a boil. Ready a large bowl of ice water.
• Tear open the fava pods and remove the beans, discarding the outer pods. Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.
• Place the butter and the shrimp in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the shrimp, stirring frequently. Remove with a slotted spoon when the shrimp are pink and slightly curled. Set aside.
• Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the shrimp to the pan and toss to combine. Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.