Chickpeas with shrimp and Sofrito with Tomato from Los Palacios.

• 4 Tablespoons of Sofrito with Tomato from the Palacios de Tierra Palaciega.
• 3 garlic cloves
• 6 Prawns
• 400 g cooked chickpeas
• 1 tsp. paprika
• 200 ml of mineral or filtered water
• 1 splash of cognac
• 30 g EVOO
• Fresh parsley
• Salt to taste

Elaboration:

1. Crush the garlic cloves and sauté them in a saucepan with the bottom of hot EVOO.
2. Remove the head, shells and intestines from the shrimp. Keep the meat refrigerated until later use.
3. Remove the eyes from the heads and add them along with the shells to the casserole. Cook for a few minutes and add the cognac (in my case I have not flambéed it because I had a small amount, you can add more and flambé it). We will mash the heads so that they release all the juice, I usually use a potato masher which is ideal for this.
4. Pour in the water and bring to a gentle boil for about 10 minutes.
5. Strain broth and reserve.
6. In the same casserole we add our Sofrito con Tomato de los Palacios de Tierra Palaciega and we integrate it together with the paprika.
7. We add the chickpeas previously rinsed with plenty of water and integrate everything.
8. Add the broth, adjust the salt and cook over medium heat for 15 minutes.
9. We lower the heat, add the shrimp and put the lid on until the meat is cooked. Remember that the meat must be juicy, we must not overcook it.
10. We finish with the parsley.