Spanish Shrimp and Chickpea Stew

Notes

This is a solid recipe, but might do well with a few tweaks.

• The “sauce” at might be better if developed as a roux. Browned butter with a little flour?
• Also, the flavor profile could use a little more umami- fish sauce, worcestershire, or soy sauce.

Special Equipment

• Large dutch oven
• Slotted spoon

Ingredients

• 2 tablespoons smoked paprika
• 1 tablespoon sweet paprika
• Kosher salt and ground black pepper
• 1 pound extra-large (21/25 per pound) shrimp, peeled and deveined, tails left on
• 2 tablespoons extra-virgin olive oil, plus more to serve
• 2 tablespoons salted butter
• 2 teaspoons soy sauce
• 1 tablespoon all purpose flour
• 1 medium leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried
• 4 medium garlic cloves, minced
• 434g (15½oz) can chickpeas, 120ml (½ cup) liquid reserved, drained
• 240ml (8oz) bottle clam juice
• Chopped fresh flat-leaf parsley, to serve

Method

Season Shrimp

1. In a medium bowl, stir together both paprikas and ¾ teaspoon pepper.
2. Measure 2 tablespoons of the mixture into a small bowl and set aside.
3. Add the shrimp to the paprika mixture in the medium bowl and toss to coat.
4. Set aside.

Brown Shrimp

1. In a large Dutch oven over medium-high, heat the oil until shimmering.
2. Add the shrimp in an even layer; reserve the bowl.
3. Cook without stirring until browned on the bottom, about 2 minutes.
4. Using a slotted spoon, return the shrimp to the bowl.

Combine Ingredients

1. In the Dutch oven over medium heat, melt the butter.
2. Add the leek and cook, stirring occasionally, until softened, 4 to 5 minutes.
3. Add the garlic and the reserved paprika mixture.
4. Cook, stirring, until fragrant, about 1 minute.
5. Add soy sauce and flour and cook another 2 minutes to develop a roux.

Finish

1. Stir in:
   • Chickpeas
   • Reserved chickpea liquid
   • Clam juice
2. Bring to a simmer, then reduce to low, cover and cook for 10 minutes, stirring once or twice.
3. Meanwhile, remove the tails from the shrimp and cut each in half crosswise.

Serve

1. Remove the pot from the heat and stir in the shrimp along with accumulated juices.
2. Cover and let stand until the shrimp are opaque throughout, 2 to 3 minutes.
3. Taste and season with salt and pepper.
4. Serve sprinkled with parsley and drizzled with additional oil.