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1
Peel and devein shrimp.
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2
Reserve shells.
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3
Make the shrimp broth: in a medium-size pot put the shrimp shells, sliced onion, sliced garlic, bay leaf, thyme sprig and 1 teaspoon salt.
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4
Add 7 cups water and bring to a gentle simmer.
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5
Cook for about 30 minutes, then strain.
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6
Taste and adjust for salt; the broth needs to be well seasoned.
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7
Reheat just before using.
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8
Rinse the shrimp briefly in a bowl of cool lightly salted water, blot the shrimp with paper towels and put in a bowl with 1 tablespoon olive oil, the minced garlic, 1/2 teaspoon pimenton, and a little salt.
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9
Mix well to coat with seasonings and let marinate at least 15 minutes or up to 1 hour.
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10
Heat the oven to 375 degrees.
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11
In a 14-inch paella pan, earthenware cazuela or cast-iron skillet, add 5 tablespoons olive oil over medium heat.
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12
Add the shrimp in one layer and cook very briefly, about 30 seconds per side.
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13
Remove shrimp and set aside.
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14
Add the diced onion and chorizo to the pan along with a pinch of salt.
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15
Let the mixture cook in the oil, stirring frequently, until well softened and barely colored, about 15 minutes.
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16
Add the saffron and remaining 1/2 teaspoon pimenton and cook for a few minutes more.
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17
Add the rice and raise the heat to medium high.
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18
Stir well to coat with the onion mixture.
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19
Add the fava beans and season with salt and pepper.
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20
Add 4 1/2 cups hot shrimp broth and bring to a brisk simmer, stirring once or twice only to distribute the fava beans.
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21
Taste broth and adjust seasoning if necessary.
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22
Simmer, uncovered, until most of the broth has been absorbed, about 10 minutes.
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23
Turn off the heat and arrange the par-cooked shrimp over the surface in one layer.
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24
Place the pan on the middle rack of the oven and bake for 10 minutes.
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25
Remove the pan from the oven and cover with a clean dish cloth.
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26
Let the rice rest for 10 minutes before serving.
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27
Serve with homemade garlic mayonnaise or aioli if desired.
