SPICY SHRIMP PAELLA WITH CLAMS AND FAVA BEANS

Steps:

• Cook fava beans in 1 qt, boiling water for 5 minutes. Drain and run under cool water. When cool peel and set aside. In a large paella pan or 14 inch deep skillet, heat the olive oil at medium high. Saute the shrimp 1 minute per side, remove and set aside. Reduce heat to medium and saute the garlic, chorizo and pepper for 1 minute. Add the tomatos and saffron and cook for 2 minutes. Add the stock and 1/2 tsp. of salt. Bring to boil, reduce to simmer, and cook, uncovered for 45 minutes. Add the rice and clams and stir well. Bring to a boil, then reduce to medium-high and cook uncovered for 10 minutes w/o stirring. The rice will begin to swell. Stir in the fava beans and peas, 1/2 tsp. of salt, and 1/2 tsp. pepper. Place the shrimp in a circular pattern over the rice and cook, uncovered over medium-low heat for 10 minutes, or until the liquid is almost completely absorbed. Remove the pan from the heat and allow to rest at room temperature, covered, for 10 minutes before serving.