Yield: 6 servings
|½ cup||Olive oil|
|1 small||Onion; chopped|
|1 small||Green pepper; chopped|
|1 \N||Garlic clove; minced|
|1 \N||Parsley sprig|
|1 large||Ripe tomato peeled, seeded & chopped|
|1 \N||Bay leaf|
|1 pinch||Saffron; toasted|
|1 pounds||Shrimp, raw shelled, deveined Hot water|
|¼ cup||Dry white wine|
|1 tablespoon||Lemon juice|
|½ teaspoon||Hot sauce|
|2 cups||Long grain white rice Water|
|\N \N||Cooked peas|
|\N \N||Pimiento strips|
|\N \N||Parsley bouquets|
Use a 3-quart casserole with lid. An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party. However, I know that good earthenware is hard to find today. I have 2 casseroles that I've had for 15 years.
Heat oil in casserole. Saute onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper.
Add the shrimp to the saute and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes more. Now add the rice and the 2½ cups of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish with peas, pimientos, and parsley.
Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving.
Source: Clarita's Cocina - by Clarita Garcia (ISBN: 0-942084-74-8) Typos provided by: Karen Mintzias