Shrimp Paella

Traditional paella usually calls for a variety of meats, not to mention steps. I have no doubt that the many steps produce a meal full of depth and flavor.
However, as a seafood-eating vegetarian, I must make do with what I can and tweak recipes to meet my needs.
So, that is what I did to this wonderful recipe I discovered one day while watching one of my favorite cooking shows, America's Test Kitchen. I hope yo enjoy it as much as we do!


You will need:


-2 pounds extra-large shrimp, peeled and deveined
-Table salt and ground black pepper
-olive oil
-8 medium cloves garlic, minced or pressed through garlic press
-1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
-1 green bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
-1 medium red onion, chopped fine
-1 can diced tomatoes, drained, minced, and drained again (14 1/2 ounces)
-2 cups Arborio rice
-3 cups vegetable broth
-1/3 cup dry white wine
-1/2 teaspoons saffron threads -- crumbled
-1 bay leaf

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. 
2. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed.
3. Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and set aside.
4. Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant,
about 1 minute. 
5. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in vegetable broth, wine,
saffron, bay, and 1/2 teaspoon salt. 
6. Cover pot and transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes. 
7. Remove pot from oven (close oven door to retain heat). Uncover pot; scatter shrimp over rice and arrange bell pepper strips in pinwheel pattern. Cover and return to oven; cook until shrimp are opaque, about 10 to 12 minutes.
8. Let paella stand, covered, about 5 minutes. Discard bay leaf, if it can be easily removed.