Pimenton de la vera, or smoked Spanish paprika, is available at select gourmet markets and cooking stores. From the Los Angeles Times, serves 6-8.
Ingredients
3 tablespoons olive oil, divided
1/4 pound diced pancetta or Spanish chorizo
1 onion, diced (about 1 cup)
4 cloves garlic, minced, divided
1 pound dried Great Northern beans
7 cups water
Salt
1 pound peeled medium shrimp
1 teaspoon pimenton de la vera
1/4 teaspoon ground cumin
1 bunch dandelion greens, chopped (or Swiss chard, mustard greens or kale)
Sherry vinegar
Directions
Heat oven to 350 degrees.
Heat 2 tablespoons olive oil in a Dutch oven over medium heat.
Add pancetta and cook, stirring frequently, until it begins to brown and render its fat, about 3 minutes. Add the onion and cook until soft, about 5 minutes. Add 3 cloves minced garlic (about 2 tablespoons) and cook until fragrant, about 3 minutes.
Add dried beans and water, cover tightly and bring to a simmer. When the water is simmering, stir and place in the oven. Bake 1 hour before stirring in 1 teaspoon salt. Cover again and return to the oven to cook, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours total.
Meanwhile, season shrimp with pimenton, ground cumin, remaining 1 clove minced garlic and 1/2 teaspoon salt. Heat a medium nonstick skillet over medium-high heat, add 1 tablespoon olive oil and, when it is very hot, add shrimp. Cook, stirring constantly, until shrimp are bright red on the outside and firm, about 3 minutes. Remove from heat and reserve.
When beans are tender, stir in shrimp and chopped dandelion greens. Cook just long enough to wilt greens, about 5 minutes. Season to taste, adding first salt, then sherry vinegar, adding it about 1/4 teaspoon at a time. It will take only about 1 teaspoon total. The stew shouldn’t taste noticeably sour, just more complex.
