Ingredients: |
Ingredients: ¼ cup extra virgin olive oil
2 cups diced onions
2 cups diced bell pepper, preferably red or yellow
½ cup chopped ham (optional)
Salt and black pepper
1 ½ to 2 cups PARBOILED long-grain rice
2 tablespoons chopped garlic
½ teaspoon cayenne, or to taste
Several sprigs fresh thyme
2 cups peeled, seeded and chopped tomatoes (canned are fine; drain first)
2-3 Tablespoon tomato paste
3 to 4 cups shrimp stock, other stock or water
2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large
½ cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.
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Directions: |
Directions:Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
It is essential to use Parboiled rice as using plain white rice will require double the broth and result in a much thicker and gummier result, with too much rice.
To Parboil:
1 tablespoon salt
1 cup long- or short-grain brown rice
In a large pot, bring to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it.
Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve. |
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