Shrimp | 20something cupcakes

Even though I could easily call a pitcher of sangria tapas plate piled high with Manchego and Marcona almonds dinner, there’s nothing quite like finishing it all off with a gorgeous pot of paella.

I had always heard that paella takes an entire day to make, and in authentic fashion, it probably does. Traditionally, paella is also made outdoors, in a special paella pot, and with a special kind of rice. I think it paints a beautiful picture – making this dish outside over a fire with your family all afternoon – but realistically, it’s just not feasible for most of us. I used a Dutch oven – yes, inside my kitchen – and Arborio rice {the rice you use for risotto} and I thought it was perfection. This paella may not be authentic, but I guarantee you it’s doable and delicious.

Another interesting thing to know about paella is that the Spaniards did not make complicated versions at all. They typically chose to focus on one or two ingredients, in terms of vegetables and meats, and left it at that. It’s a totally American thing to throw everything into the pot. Who would have thought?

I went the American way because I simply couldn’t decide on one meat or type of vegetable, and I absolutely loved the result. You can feel free to adapt this recipe given what your preferences are – that’s what I did. Or simply use whatever veggies you have in your fridge. Daniel loves his peas, and I love my mushrooms, so I focused on those. This dish may not be a weeknight fix, but I can guarantee you it’s the perfect way to spend a Sunday afternoon.

Just don’t forget your sangria and tapas. You may even consider an afternoon siesta.

Paella with Shrimp, Chicken, and Chorizo

Adapted from The Dabble via Saveur Magazine

30 threads saffron, crushed (a scant 1⁄2 teaspoon)
1 pound boneless, skinless chicken thighs, cut into small pieces
10 large or 15 medium shrimp, peeled and deveined
3 ounces dry-cured Spanish chorizo, cut into small coins
Kosher salt
Fresh-ground black pepper
1⁄2 cup extra-virgin olive oil
1 tablespoon smoked paprika
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
4 dried chilis, crushed
3 cloves garlic, minced
3 dried bay leaves
3 medium tomatoes, minced
1 large onion, chopped
1/2 cup sliced button mushrooms
7 cups chicken broth
2 1⁄2 cups short-grain rice, preferably Valencia or bomba {I used Arborio}
8 ounces fresh or frozen peas
1/4 cup green olives, pitted and chopped (optional)
1 to 2 tablespoons dry white wine
4 scallions, chopped
Fresh parsely, optional

*A note about the chilis: You can find these in the spice section at your local grocery store. They come wrapped in cellophane, and they’re rather large. To crush them, I used my food processor. If you can’t find them or would rather go without, feel free.

Place the saffron and 1⁄4 cup hot water in a small bowl – let sit for 15 minutes. This will color and flavor the dish better. Season the chicken and shrimp with salt and pepper. Heat oil in a large paella pan, large shallow skillet, or a Dutch oven {that’s what I used} over medium heat. Add the chicken, shrimp, and chorizo. Cook, turning occasionally, until browned, about 7 minutes. Take the shrimp out early so that they do not overcook – just let them lightly brown on the outside.

Transfer the shrimp to a plate, leaving meats in the pan. Add the tomatoes, mushrooms, onions, chilis, paprika, turmeric, cumin, garlic, bay leaves, and cook, stirring often, until onions soften, about 8 minutes. Add reserved saffron mixture (with water), wine, and broth, season with salt; bring to a boil over high heat. If you have time, reduce to a simmer for at least 20 minutes and up to an hour. The longer this sofrito simmers, the richer the flavor in the end. Go enjoy another glass of sangria.

Sprinkle in rice, distribute evenly, add the peas, green olives. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. Reduce the heat to low, add reserved shrimp; cook, without stirring, until rice has absorbed the liquid and is al dente (firm but not hard), 5 to 10 minutes more. Remove pan from the heat, cover and let sit for 5 minutes before serving. Try to fish out the bay leaves. Toss with the chopped scallions and parsley and serve.

It’s been a while since we’ve done a Weeknight Fix.

I think this is where the blog begins to reflect real life. I’ve been cooking, cooking away on the weekends, but my weeknight meals have been far from exciting. This shrimp dish was one of the last fabulous weeknight meals I made, what feels like forever ago, and I knew it was sure to be an instant favorite. I love cooking with shrimp during the week, because I buy them frozen, and it’s just about the only protein I can take out after work and have time to thaw for a last-minute dinner.

This meal was so delicious that it could – and should – transcend its weeknight existence and be served for guests or a dinner party. The best part of it is that it’s unbelievably simple. Making the breadcrumbs is basically the most time-consuming part, and that only takes about 10 minutes. The second best part? You make said breadcrumbs in the same pan as the shrimp and the quick pan-sauce.

Yep – that’s right. A one-pan wonder. Not that you needed any other reason to make this than the buttered breadcrumbs. That was all you needed to hear, right?

Garlicky Shrimp with Buttered Breadcrumbs

via Pink Parsley, from Cook’s Illustrated: American Classics

1 (3-inch) piece of baguette, cut into small pieces {or whatever bread you have on hand}
5 tablespoons unsalted butter, cut into 5 pieces {I used Smart Balance}
kosher salt and black pepper
2 tablespoons minced parsley leaves
2 pounds jumbo (21-25 per pound) shrimp, peeled and deveined
1/4 teaspoon sugar
4 teaspoons vegetable oil
5 medium garlic cloves, minced (about 5 teaspoons)
1/8 teaspoon red pepper flakes
2 teaspoons unbleached all-purpose flour
1/3 cup dry sherry
2/3 cup bottled clam juice
2 teaspoons juice from 1 lemon, plus 1 lemon, cut into wedges

Pulse the bread in a food processor until coarsely ground (you should have about 1 cup of crumbs). Thoroughly dry the shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon of pepper. Set aside.

Melt 1 Tablespoon of the butter in a 12-inch nonstick skillet over medium heat. When the foaming subsides, add the crumbs, shallot, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring often, until the crumbs are golden-brown, 7-10 minutes. Stir in 1 tablespoon of the parsley and transfer to a plate to cool.

Wipe out the skillet with a paper towel. Return to high heat, and 2 teaspoons of the oil, and heat until shimmering. Add half the shrimp in a single layer, being careful not to overcrowd the skillet. Cook until they are spotty brown and the edges turn pink, about 3 minutes (do not flip them!). Remove the skillet from heat and transfer the shrimp to a plate. Wipe out the skillet, and repeat with the remaining shrimp and oil; transfer to the plate.

Return the skillet to medium heat and melt 1 tablespoon of butter. Add the garlic and red pepper flakes, and cook, stirring constantly, until fragrant and just beginning to color, about 1 minute. Add the flour and cook, stirring constantly, for 1 minute.

Increase the heat to medium-high and slowly whisk in the sherry and clam juice. Bring to a simmer and cook until the mixture has reduced to 3/4 cup, about 3-4 minutes. Whisk in remaining 3 tablespoons of butter, 1 tablespoon at a time, and stir in lemon juice and remaining tablespoon of parsley.

Reduce heat to medium-low, return shrimp to skillet, and toss to combine. Cover and cook until shrimp are pink and cooked through, 2-3 minutes. Divide shrimp and sauce evenly among plates or shallow bowls, and sprinkle with the bread crumbs. Serve with lemon wedges.

I served the shrimp over whole wheat pasta, with broccoli and cherry tomatoes {both roasted in olive oil, salt, and pepper} on the side.

Serves 4.