"Arroz Con Camarones" Rice
The rice gets a double blast of flavor, first from the fish stock, which
is simmered with the shrimp shells for extra richness, then from the
roasted tomato salsa. For extra color, you could add 16 to 20 mussels.
pound large shrimp, peeled and deveined (save the shells)
cups fish broth (see recipe) or bottled clam broth
ripe red tomatoes
medium white onion, cut in half
jalapeño chilies 3 cloves garlic
cup fresh cilantro, chopped
Tablespoon extra-virgin olive oil
cups long-grain white rice
teaspoon ground cumin
teaspoon salt, or to taste
ground black pepper
Wash the shrimp and blot dry. Place the fish stock and shrimp shells
in a saucepan and gently simmer, covered, for 10 minutes.
the tomatoes, onion, chiles, and garlic in a comal or frying pan over
medium heat until nicely browned on all sides: 8 to 10 minutes for the
tomatoes and onions, 4 to 6 minutes for the chiles and garlic; or roast
under the broiler or on a barbecue grill. Transfer to a plate to cool.
the chiles. (For a spicier rice dish, leave the seeds in the chiles.)
Place the roasted vegetables in a blender with two-thirds of the cilantro
and the salt and pepper, and purée to a smooth paste.
Heat the oil in a large, nonstick frying pan or deep sauté pan. Add
the rice and cumin and fry over medium-high heat until the rice grains
are shiny, about 2 minutes. Add the tomato mixture and bring to a rolling
boil. Strain in the fish stock and bring to a boil. Stir in the shrimp
and bring to a boil. Reduce the heat to its lowest setting and cover
the pan. Cook until the rice is tender and the shrimp is done, 18 to
20 minutes. Remove the pan from the heat and uncover. Drape a dishcloth
over the pot and the rice again. Let stand for 2 minutes. Add the remaining
cilantro and salt and pepper to taste, stirring them into the rice and
fluffing it with a fork. Serve at once.