Shrimp Paella with Salmoretta Red Pepper Sauce | Louisiana Kitchen & Culture

Name: Shrimp Paella with Salmoretta Red Pepper Sauce | Louisiana Kitchen & Culture
Ingredients: 8 cups water or clam juice; 1 dozen large clams, cleansed; ¼ teaspoon crumbled thread saffron; Salt; 2 sprigs parsley; 2 dried mild New Mexico peppers, cored and seeded (otherwise use 2 tablespoons sweet paprika, preferably Spanish smoked, and 1 fresh red bell pepper); 4 small whole tomatoes; 1 pound small to medium shrimp in their shells; Salmorreta Red Pepper Sauce (recipe follows); 16 to 24 extra-large shrimp in their shells, preferably with heads; 2 large cleaned squid (about 1/2, pound), with or without tentacles, finely chopped; 8 tablespoons olive oil; 12 cloves garlic, minced; 2 tablespoons minced parsley; 1 teaspoon sweet paprika, preferably Spanish smoked; 3 cups imported Spanish or Arborio short-grain rice

louisiana.kitchenandculture.com

Delightful shrimp paella with saffron broth, salmorreta sauce, and roasted large shrimp, simmered to perfection.

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Ingredients

8 cups water or clam juice
1 dozen large clams, cleansed
¼ teaspoon crumbled thread saffron
Salt
2 sprigs parsley
2 dried mild New Mexico peppers, cored and seeded (otherwise use 2 tablespoons sweet paprika, preferably Spanish smoked, and 1 fresh red bell pepper)
4 small whole tomatoes
1 pound small to medium shrimp in their shells
Salmorreta Red Pepper Sauce (recipe follows)
16 to 24 extra-large shrimp in their shells, preferably with heads
2 large cleaned squid (about 1/2, pound), with or without tentacles, finely chopped
8 tablespoons olive oil
12 cloves garlic, minced
2 tablespoons minced parsley
1 teaspoon sweet paprika, preferably Spanish smoked
3 cups imported Spanish or Arborio short-grain rice