Directions Peel and devein the shrimp, reserving the heads and shells for the stock. Refrigerate the peeled shrimp until ready to use. Place heads and shells into a large stock pot. Add 5 cups of water to the stock pot. Add the small onion, tomato, 5 cloves of garlic, bay leaves, and saffron or seasoning. Add parsley as is, no need to cut it up. Add salt to taste. Add wine and simmer for 20 to 30 minutes. While your stock simmers, preheat the oven to 350 degrees. Heat the paella pan or skillet on medium on the stovetop and add the bacon. Cook at medium heat until the bacon is browned. Remove all but 3 tablespoons of the bacon fat from the pan. Add the large onion and sauté until it begins to soften. Add salt to taste. Add the garlic and sauté until it softens. Add the cured ham and chorizo and cook until it is warm. Add the rice and cook, stirring often, until it becomes translucent.
Add 4 cups of the stock and simmer on the stovetop for 7 to 10 minutes until it is not soupy, but some liquid remains. Remove from heat. Add the shrimp, burying them into the rice as much as possible. Place mussels and clams into rice, tail end first. Distribute strips of pimiento on the top. Bake at 350 degrees for 30 minutes or until all stock is well absorbed. Remove from oven and cover loosely with foil until ready to serve. Serve with lemon wedges on the side, baby peas on top, and a dry Spanish red wine. ¡Buen provecho! V I E MAGAZ INE . COM | 145