Recipe: Gambas al Ajillo (Garlic Shrimp)

Gambas al Ajillo (Garlic Shrimp)

4 servings

Calasparra rice, a short-grain Spanish rice used for paella, is best for this dish because it gets quite firm when cooked. It can be ordered from LaTienda.com, and it is available at some Williams-Sonoma stores. Medium-grain rice may be substituted. Recipe adapted from the Spanish Institute for Foreign Trade's food and wine magazine, Spain Gourmetour.

4 cups water

2 cups firm short-grain white rice, such as Calasparra or Bomba

4 ounces (1 stick) unsalted butter

1/2 cup olive oil

2 tablespoons finely chopped garlic

1/2 cup sherry, such as manzanilla or fino

1/4 cup low-sodium beef broth

1/3 cup lemon juice

1 teaspoon smoked paprika, such as pimenton de la Vera