Garbanzos con Langostinos
El Domingo y La Sobremesa: Sunday Rituals & The Lingering Table
In the coastal taverns of Andalusia, fishermen built this stew from the day's unsold catch and basic pantry staples. The secret to its profound, simmered-all-Sunday depth isn't time, but a single, unpretentious technique: aggressively crushing whole, head-on shrimp in hot oil to extract their rich, oceanic juices. Paired with quality canned chickpeas for weeknight practicality, this is the exact, unmistakable taste of a Spanish home, entirely achievable in an Ohio suburb on a Tuesday.
Before you start
Peel the shrimp and separate the meat from the heads and shells.
Store the raw meat in the refrigerator. Do not throw away the heads and shells—these contain the flavorful coral that serves as the absolute foundation of the dish.
Ingredients
- head-on Gulf shrimp1 lb
- canned chickpeas30 oz
- extra virgin olive oil3 tbsp
- yellow onion1 med
- green bell pepper1 small
- garlic3 med cloves
- crushed tomatoes1/2 cup
- dry Sherry or dry white wine1/4 cup
- sweet paprika1 tsp
- bay leaf1 med
- water or low-sodium seafood broth2 cup
- kosher salt1 tsp
- freshly ground black pepper1/4 tsp
- fresh flat-leaf parsley1 tbsp
Method
- 01
Crush the shrimp heads in hot oil to build the flavor foundation.
Heat one tablespoon of olive oil in a saucepan over medium-high heat, add the reserved shrimp heads and shells, and aggressively smash them against the bottom of the pot with a wooden spoon to release their rich juices.
- 02
Deglaze with sherry and simmer the fumet.
Once the shells turn bright pink and toasted, pour in the sherry, let the alcohol cook off for a minute, then add the water and a pinch of salt to simmer for 15 minutes.
- 03
Strain the broth and discard the shells.
Pour the broth through a fine-mesh sieve into a bowl, pressing down hard on the shells one last time to extract every drop of liquid before discarding them.
- 04
Sauté the onion, pepper, and garlic into a soft sofrito.
While the broth simmers, heat the remaining two tablespoons of olive oil in a large pot over medium heat and cook the onion, green pepper, and garlic until very soft and translucent.
- 05
Toast the paprika and reduce the tomatoes.
Stir in the paprika for exactly 15 seconds so it doesn't turn bitter, then immediately add the crushed tomatoes and bay leaf, cooking until the mixture reduces and darkens.
- 06
Simmer the chickpeas in the enriched broth.
Add the rinsed chickpeas and the strained shrimp broth to the pot, bringing everything to a gentle simmer for 10 to 15 minutes so the legumes absorb the oceanic flavors.
- 07
Poach the shrimp gently off the heat.
Turn off the heat entirely, stir the chilled, raw shrimp bodies into the hot stew, cover tightly, and let sit untouched for 3 to 5 minutes until impossibly tender.
Notes
Head-on shrimp are non-negotiable.
You cannot build a true fumet without the hepatopancreas (the coral) inside the heads. Check the freezer aisle of your local Asian market if the seafood counter comes up short.
Blend the sofrito for a silkier texture.
For a restaurant-style stew favored by many Andalusian grandmothers, remove the bay leaf and puree the finished sofrito with a splash of broth in a blender before adding the chickpeas.
From Cook Spanish in America.