Instructions: Bring to a boil 2 cups of Calasparra rice in 4 cups of water. Lower heat and simmer for 20 minutes. Melt together butter, olive oil, and garlic and simmer until light brown; set aside on low heat. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat.

Heat oven to 500 degrees Fahrenheit with large terra cotta cazuela or ceramic dish on oven shelf. When the cazuela becomes very hot remove to the top of the stove. Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink Add sherry and broth (which has been brought to a boil). Stir and return to oven for 5 minutes.

Serve with Calasparra rice and bread (to absorb the juices).

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