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1
Heat the annatto oil or possibly extra virgin olive oil and ancho chili pwdr in a large skillet over medium heat.
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2
for 2 to 3 min.
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3
Add in the onions, scallions, chile peppers or possibly bell peppers, Serrano, and garlic.
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4
Cook for 5 min, or possibly till the onions are soft but not brown.
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5
Increase the heat to high.
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6
Stir in the tomatoes and vinegar.
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7
Cook for 3 min, or possibly till most of the tomato juices have evaporated.
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8
Meanwhile, pour the fish stock or possibly clam broth and water into a large saucepan.
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9
Add in the shrimp shells and simmer over medium heat for 10 min.
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10
While the stock is simmering, add in the rice to the tomato mix.
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11
Cook over medium heat for 2 to 3 min, or possibly till the rice is shiny.
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12
Increase the heat to high and strain the fish stock into the pan.
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13
Season with salt and black pepper.
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14
Bring to a boil.
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15
Reduce the heat to low, cover, and cook for 15 min.
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16
Stir in the shrimp, cover, and cook for 10 min, or possibly till the rice is moist but not soupy and the shrimp turn pink.
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17
If the rice is too moist, remove the cover for the last 5 min of cooking.
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18
Season with more salt and pepper if you like.
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19
*If using Basmati rice (flavor is delicious, use 1 c. rice to 2 c. broth, cook no longer than 12 min on low heat).
