Ingredients Jump to Instructions ↓

  1. 1/2 cup Olive oil

  2. 1.00 small Onion; chopped

  3. 1.00 small Green pepper; chopped

  4. 1.00 Garlic clove; minced

  5. 1.00 Parsley sprig

  6. 1.00 large Ripe tomato peeled, seeded & chopped

  7. 1.00 Bay leaf

  8. teaspoon Nutmeg

  9. teaspoon Cumin

  10. teaspoon Thyme

  11. 1.00 pinch Saffron; toasted

  12. 1.00 pounds Shrimp, raw shelled, deveined Hot water

  13. cup Dry white wine

  14. 1.00 tablespoon Lemon juice

  15. 1.00 tablespoon Salt

  16. teaspoon Hot sauce

  17. 2.00 cup Long grain white rice Water

  18. cup Beer

  19. Cooked peas

  20. Pimiento strips

  21. Parsley bouquets

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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