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extra-virgin olive oil shrimp salt arborio tomato paste paprika garlic saffron clam broth water baby squid
Viewed: 29 - Published at: 3 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 1 pound large shrimp, shelled and deveined
- Salt and freshly ground pepper
- 1 cup arborio or Valencia rice
- 1 tablespoon tomato paste
- 1 teaspoon hot smoked paprika
- 1 large garlic clove, minced
- 1 small pinch of saffron, crumbled
- 2 cups clam broth
- 2 cups water
- 1/2 pound baby squid, bodies cut into 1/4-inch rings
Method
- In a large, deep skillet, heat the oil until shimmering.
- Season the shrimp with salt and pepper and add to the skillet.
- Cook over high heat until lightly browned on one side, 2 minutes.
- Transfer the shrimp to a plate.
- Add the rice to the skillet and cook, stirring, until opaque, about 2 minutes.
- Stir in the tomato paste, paprika, garlic and saffron and cook, stirring, until the rice is toasted and sizzling, about 1 minute.
- Add the clam broth and water and bring to a boil over high heat.
- Boil until the rice is still a bit crunchy and about half of the broth is absorbed, 10 minutes.
- Lower the heat and simmer until the rice is nearly tender and the liquid is soupy but slightly reduced, about 8 minutes.
- Stir in the squid, then lay the shrimp on top, cooked side up.
- Cover and simmer until the squid and shrimp are cooked through and the rice is tender, about 2 minutes longer.
