4 tablespoons (1/2 stick) salted butter
4 to 6 large shelled and heads on shrimp
Maldon salt & freshly ground black pepper, to taste
Pinch of saffron
2 tablespoons Aleppo pepper
1.5 cups of Paella rice
5 cloves garlic, minced
2 cups clam stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh herb leaves. For example, chervil, mint or parsley
Begin by melting 2 tablespoons butter in a large donabe or skillet over medium high heat.
Add shrimp, salt and pepper, to taste.
Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic to the donabe, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in clam stock, lemon juice, saffron and Aleppo pepper.
Bring to a boil; add rice and reduce heat and simmer covered.
After 10 minutes gently set in shrimp and remaining butter on top and cover.
Let simmer, very low for 15 minutes.
Serve immediately, garnished with a sprinkle of Aleppo and herbs.