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1
In a medium saucepan, combine the rice, water and a generous pinch of salt and bring to a boil.
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2
Cover and cook over low heat until the rice is tender and the water is absorbed, about 20 minutes.
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3
Remove from the heat and let stand for 15 minutes; fluff with a fork.
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4
Meanwhile, roast the red pepper and jalapeno directly over a gas flame or under a preheated broiler, turning, until charred all over.
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5
Transfer to a bowl, cover with plastic wrap and let cool.
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6
Peel, seed and stem the peppers, then finely chop the red pepper and mince the jalapeno.
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7
In a large, deep skillet, melt the butter.
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8
Add the shrimp and cook over moderately high heat, stirring, until nearly cooked through, about 2 minutes; transfer to a plate.
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9
Wipe out the skillet and heat the olive oil in it.
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10
Add the bacon and onion and cook over moderate heat, stirring occasionally, until the bacon fat is rendered and the onion is softened, about 10 minutes.
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11
Add the shrimp, garlic, red pepper and jalapeno and cook, stirring occasionally, until the shrimp is white throughout, about 5 minutes.
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12
Stir in the pimenton, cayenne and vinegar, then fold in the rice and parsley.
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13
Season the pilau with salt and serve.
