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Ingredients

BROTH

1. 2 tablespoons vegetable oil
2. Reserved shrimp shells (see below)
3. 1 medium onion, thinly sliced
4. 1 small carrot, thinly sliced
5. 3 tablespoons tomato paste
6. 1/4 cup dry sherry
7. 2 quarts of water
8. 6 large garlic cloves, chopped
9. 4 thyme sprigs
10. 2 bay leaves
11. 1 large chipotle chile in adobo
12. Large pinch of saffron threads
13. Salt

PAELLA

1. 2 tablespoons extra-virgin olive oil
2. 4 scallions, cut into 1-inch lengths
3. 1 small onion, finely chopped
4. 1 large poblano chile—stemmed, seeded and cut into 1/2-inch dice
5. 1 3/4 cups short-grain Spanish rice, such as Valencia or Bomba
6. 2 medium tomatoes, chopped
7. 1 cup fresh corn kernels
8. 1/2 pound green beans, preferably flat Romano, cut into 1-inch lengths
9. 1 teaspoon kosher salt
10. Large handful of woody herb sprigs, such as rosemary or thyme
11. 1 1/2 pounds medium shrimp, shelled and deveined, shells reserved
12. 1 1/2 pounds small mussels, scrubbed and debearded

Description

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Food & Wine