Fideua, a pasta and shrimp dish, Spanish style

Ingredients:
• 3 tablespoons plus 2 teaspoons extra virgin olive oil
• 3 garlic cloves, minced
• salt and pepper
• 1 1/2 pounds exrtra large shrimp, peeled, deveined, reserve shells for broth
• 3 cups water
• 2 cups low sodium chicken broth
• 2 bay leaves
• 12 to 16 ounces spaghetti, broken into 1 and 2 inch lengths
• 1 onion, chopped fine
• 14 ounce can diced tomatoes, drained and chopped fine
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon anchovy paste
• 1/4 cup dry white wine
• 1 tablespoon fresh chopped parsley
• lemon wedges

Combine 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in medium bowl. Add shrimp and toss to coat. Refrigerate until ready to use.

Place shrimp shells , water, chicken broth and bay leaves in medium bowl. Cover and microwave until liquid is hot and shells have turned pink, about 6 minutes. Set aside until ready to use.

Break spaghetti in 1 to 2 inch pieces by wrapping small quantity in towel and breaking across a counter.

Place spaghetti in broiler safe 12 inch skillet with 2 teaspoons oil. Toss until coated with oil. Toast spaghetti over medium high heat, stirring frequently until browned and nutty in aroma (should be the color of peanut butter) about 6 to 10 minutes, Transfer spaghetti to bowl. Wipe skillet with paper towel.

Heat 2 tablespoons oil over medium high heat until shimmering. Add onion and 1/4 teaspoon salt until onion is softened and showing brown along edges, about 4 to 6 minutes. Add tomoatoes and cook until thick, darker in color and dry, about 4 to 6 minutes.

Reduce heat to medium and add paprika, smoked paprika, remaining garlic and anchovy paste. Cook until fragarent, about 2 minutes. Add spaghetti and stir to combine.

Adust rack in broiler area to 5 to 6 inches from broiler and heat broiler.

Pour broth thru strainer into skillet. Add wine, 1/4 teaspoon salt and 1/2 teaspoon pepper and stir well. Increase heat to medium high and bring to simmer. Cook uncovered, stirring occassionally until liquid is thickened and spaghetti is slightly tender, about 8 to 10 minutes.

Scatter shrimp into skillet and partially submerge. Transfer skillet to broiler until shrimp is opaque and surface of spaghetti is dry with crisped brown spots, about 7 minutes.

Remove from oven and let stand uncovered for 5 minutes. Sprinkle with parsley and serve with lemon wedges.