Señoritingo rice with Noray shrimps

• Peel the shrimps and set aside all the clean tails on one side and the shells and heads on the other side.
• In a high pan with a good base, brown the chicken with the broken ñora in a pinch of EVOO.
• Stir, add the ribs and continue frying.
• When the bottom is tasty, add all the vegetables, the paprika and the shrimp shells and heads. Stir-fry for a further 5 minutes.
• Finally, add the fish and tomato, stir and pour in the hot water.
• Boil for 25 minutes, remove from the heat, leave to stand for 10 minutes to allow the sediment to settle to the bottom and carefully strain.

FINAL AND PRESENTATION:

• In a paella pan, add the EVOO, the cuttlefish or squid, salt and sauté over a low heat.
• Add the paprika, tomato, garlic and saffron, and stir everything so that it does not stick together or burn.
• Add the fish brisket, stir, add the rice and sauté over a low heat for 1 minute.
• Add the stock, adjust the seasoning and boil for 4 minutes on a high heat and 10 minutes on a low heat.
• Turn up the heat and make a “socarrado”, sprinkling a fine trickle of EVOO in a spiral.
• Turn off the heat and just before serving, place all the raw shrimps tails on top in a spiral, so that they finish cooking with the residual heat of the rice.

We can vary the ingredients of the broth and the stir-fry depending on what we have at home or what the market has to offer and substitute meat, vegetables, fish or condiments… but the shrimps are irreplaceable, hahaha.