Paella’s Long-Lost Cousin

So to speak. When the Spanish Empire was in full swing, the mother country influenced much more than just political affairs. She kept matters culinary within her orbit too. Local ingredients and techniques offered countless varieties, but they all flowered from a common inspiration.

Such is the case with Caracas-Style Rice with Shrimp. Sure, it differs enough from paella to warrant its own mention. Take away the chicken stock and add sofrito. Switch the variety of proteins to all-shrimp and do without the special pan (sigh). Still, it’s Venezuela’s version of paella. Down to the Valencia rice that builds the meal.

However, the Caracas variation is unique enough to have its own recipe, which was found on Enri Lemoine’s website. While today’s offering and paella share many ingredients in common, there are multiple differences here too. Given considerably distinct cooking techniques as well, and the Venezuelan riff brings a whole new experience. Just as delicious, though.

Today’s preparation includes a special seasoning, vegetable bouillon. The recipe calls for not just any bouillon either, but specifies Knorr brand. Now, this blog usually doesn’t use many prepared ingredients, much less one not native to the region, but the instructions were adamant on that point. Maybe Knorr has become ubiquitous in Venezuelan kitchens. Maybe not, but here it is anyway, or at least the closest version available locally:

Another difference is in the stock, or lack thereof, in which the rice simmers. For paella, chicken broth gives the flavor a head start, and it builds from there. In Caracas, cooks start with searing the shrimp in oil. After that, the shellfish is removed, but not before it gives the oil a beautiful flavor. Then come the sofrito ingredients, one at a time, and starting with the onions. Each addition adds a layer and enriches the complexity.

About halfway through the cooking process, it’s time to shake in the vegetable seasoning. It’s only a couple teaspoons, but they transform the dish. The seasoned vigor enhances the shrimp’s brininess without distracting from its excellence. Knorr adds more than a dash of Venezuelan excitement. Not bad for a Yanqui.

You’ll see eventually the original Valencian paella has so much to recommend it, though Caracas’s take provides many of the same savory comforts, while throwing in enough tantalizing spirit to make even the most homesick Spaniard glad to be knee-deep in the Caribbean. Not just Spaniards, but everyone. Good cooking converses eloquently in the local tongue, and Venezuela’s Rice with Shrimp speaks comforting paella with an azure flair.

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On Spoonflower, designer C. Wren offered the creation “Venezuelan Racetrack.” Matches today’s theme, huh?

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Caracas-Style Rice with Shrimp

• 6 tablespoons olive oil, divided
• coarse sea salt
• 1 pound shrimp, mostly peeled, yet retaining the tail
• 1 cup onion, finely chopped (*1)
• 3 garlic cloves, minced
• 1 cup red bell pepper, finely chopped
• 1 cup tomatoes, seeded and finely chopped
• 2 teaspoons Knorr Selects Vegetable Bouillon (*2)
• freshly-ground black pepper
• 1 cup dry white wine
• 1-and-1/2 cups water
• 1 cup carrots, finely diced
• 1 cup Valencia rice
• 1 cup frozen green peas
• 2 tablespoons finely-chopped fresh parsley (*3)

Season the shrimp with salt.  In a deep skillet set over medium-high heat, heat half the olive oil and and sear the shrimp, stirring and flipping them, until they turn opaque and bright coral, around 3-4 minutes.  Reserve the shrimp in a bowl.

Lower the heat to medium and add the rest of the oil to the same skillet.  Sauté the onions and garlic until wilted, about five minutes.  Add the red pepper and cook for three more minutes.  Then add the tomatoes and cook for an additional three minutes.

Season the sofrito with the bouillon, and a teaspoon of coarse sea salt, and stir.  Add the rice and stir.  Add the wine, stir, and cook until the liquid has been absorbed almost completely.

Add the water, stir, and bring to a boil.  Once it does, lower the heat to medium-low and cook covered for fifteen minutes.

Stir in the shrimp, then add the green peas, stir and cook, covered for three more minutes.  Sprinkle with olive oil and chopped parsley and serve.

NOTES:

1 – Sorry, I was snorkeling.  The recipe said “shallots,” right?  

Oh, and a word or two about the “finely-chopped” the recipes suggests.  Ignore it.  

Well, not quite, but remember, “minced” and “finely chopped” are two different things.  Even the pictures Enri snapped for her own site show dime-sized veggies.  Save yourself considerable time and stop far short of a mince.  For illustration, consult this week’s photo.

2 – Something called, exactly, “Knorr Selects Vegetable Bouillon” may be available in some areas, but it isn’t around here.  Not even the vaunted Amazon carries that exact title. 

Still, the “Knorr Vegetable Bouillon” (minus the “Selects”) gets really close.  In fact, it may be the same thing.

3 – Or, how about cilantro?  Much better-tasting, and much more likely to be used in Venezuela.       

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