How to make
Peel the shrimp and clean the flesh from the central nerve. Put the skins and heads in a pot with a little olive oil and fry them. When they release their strong aroma, pour 700 ml of water and boil for 10 minutes with the lid on.
Strain the broth and discard the skins and heads.
Heat olive oil over moderate heat and fry the onion, garlic and finely chopped peppers (I grind them in a blender for seconds, by trying not to make them completely mushy).
Pour the tomato puree and after two or three minutes, the rice. Fry for 2 minutes and pour the wine. Stir with the lid open for 1-2 minutes, so that the alcohol can evaporate.
Pour the concentrated broth and orange juice, add the parsley - just chopped leaves, salt and saffron. Cook for 12-13 minutes, by stirring occasionally.
Add the cleaned shrimp and boil for 2 minutes, then remove from the heat and leave the dish aside for 4-5 minutes before serving. Do not wait longer, because the rice should not absorb all the liquid and soften, but it should be al dente.
Usually, it would be difficult to make mushy Bomba, so it is suitable for this stew.
Enjoy your meal!
