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Spanish Shrimp and Chickpea Stew
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.
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