Paella

Stock ingredients:

1.5 - 2 pounds shell-on shrimp

2 small onions, quartered

4 cloves garlic, smashed

3 stalks celery, cut into 2" pieces

2 bay leaves

1-2 Tablespoons black peppercorns

Paella ingredients:

1 pound fresh (uncooked) chorizo

2 Tablespoons olive oil

2 small onions, diced

6 cloves garlic, minced

3-4 Roma tomatoes, diced

1/2 small can tomato paste

4-6 threads saffron

1/2 teaspoon Pimenton Espelette (Basque paprika)

1.5 cups Calasparra rice

2 cups frozen peas

1 pound calamari rings

Make the stock.

Peel and devein the shrimp. Refrigerate the shrimp. Combine the shrimp shells and the other stock ingredients with water in a large stock pot. Bring to a rolling boil. Lower the temperature and simmer for 2-3 hours. Drain the stock and set aside 4.5-5 cups for the paella.

Render the sausage.

If the chorizo is in casings, remove it from the casings. Heat a large skillet over medium heat. Render the chorizo until it is cooked. It should release a bit of fat. Once the chorizo is cooked, remove it from the skillet and set aside.

Make the sofrito.

If the fat does not cover the bottom of the skillet, add the olive oil. Add the diced onions. Stir often, cooking until caramelized, about 10 minutes. Add the garlic, cook for 3-4 minutes, stirring constantly. Add the tomatoes and tomato paste, and stir well. Add the saffron and paprika, stir well. Cook for about 15 minutes, stirring often, until the tomatoes have "melted".

Make the paella.

Add the rice. Stir well for about 3-4 minutes. Add the stock, peas, shrimp, and calamari. Stir well. Cook over medium heat without stirring. When most of the liquid has evaporated, fold in the chorizo.

Let the paella rest for 5 minutes before serving.