Shrimp in garlic sauce and paella

Restaurant or Company: Mallorca Restaurant                      
Chef (and/or owner): Owner Laurie Torres and Chef Eleas Salgador

1390 W. 9th St., Cleveland, OH 44113
mallorcacle.com

For shrimp in garlic sauce:

1 1/2 cup shrimp
1 teaspoon smoked Spanish paprika
1 teaspoon white pepper
1 clove garlic
4 pats butter
Albariño wine
Red Devil or other hot sauce, to taste
Cilantro
Olive oil

1. Heat olive oil until sizzling.
2. Add garlic; heat until slightly browned.
3. Add shrimp; cook until pink. 
4. Sprinkle in smoked Spanish paprika and white pepper; add butter pats. 
5. When sizzling, add white or Albariño wine. 
6. Once wine cooks off, add Red Devil or other hot sauce. 
7. Top with cilantro and serve. Pair with crusty bread or saffron rice.

For paella:

1 sprig saffron
1 teaspoon smoked Spanish paprika
1 teaspoon white pepper
1 teaspoon salt
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
2 cloves garlic
1/2 large onion
1 whole lobster
4 to 6 mussels
4 to 6 clams
4 jumbo diver scallops
6-8 shrimp
1 cut breast white meat chicken (or rabbit, if you prefer)
5-6 pieces chorizo, roasted
3 cups of precooked saffron rice
1/2 cup chicken stock

1. Heat olive oil until sizzling.
2. Add garlic, onions and peppers; cook until soft enough to adhere to the rice. 
3. Add chicken; cook until white on the outside but slightly pink inside (it will finish in the oven). 
4. Reduce heat. Add shrimp and scallops; cover with rice. 
5. Layer mussels, clams and chorizo atop rice, placing two pieces of lobster (inside down, shell out) on top. 
5. Add ½ cup chicken or vegetable stock;* place the entire pan in oven for 20 minutes, checking periodically. 
                                                 
(Saffron rice has saffron, paprika, red peppers and peas. Cook until soft, add desired amount of rice, then add in chicken or vegetable stock.)

*If you prefer crunchy rice on the bottom, use less stock and add olive oil.