Spanish Shrimp and Chickpea Stew
- Makes4 servings
- Cook Time35 minutes
- 7
At Palacio Carvajal Girón, in the Extremadura region of Spain, we tasted a delicious shellfish and chickpea stew that was rich and redolent with locally produced smoked paprika. Requiring both a ham- and langoustine-infused broth and made with dried chickpeas, the dish was a time- and labor-intensive preparation. Our much-simplified version captures the essence of the stew in just a fraction of the time. We use canned chickpeas for convenience, and the broth gets flavor from bottled clam juice and the viscous liquid from the chickpeas. A combination of Spanish smoked paprika and standard sweet paprika give the stew deep color and earthy complexity without overwhelming the shrimp.
Don’t forget to reserve ½ cup of the liquid before draining the can of chickpeas. The liquid adds both body and flavor to the broth. When peeling the shrimp, don’t remove the tails because they also lend flavor to the broth. But do remove the tails when halving the seared shrimp so that the pieces are easier to eat in the finished stew.
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