Rock Shrimp Bacon Fideua

Recipe by Mario Batali from The Chew during a recent themed book club meeting for Katie's book club that we did at the lake. The only things we changed was cutting back on the ginger to 1 teaspoon  instead of the tablespoon. Also again could not find rock shrimp as used regular shrimp cut in half.

• 2 tablespoons  extra-virgin olive oil
• 1 white onion (sliced)
• 2 cloves garlic (sliced)
• 1 jalapeno (sliced)
• 4 ounces  thick-cut bacon (sliced)
• 1 tablespoon  tomato paste
• 1 teaspoon  cinnamon
• 1 tablespoon  ginger
• 1 tablespoon  smoked paprika
• 1 pound  fedellini pasta (broken up into small pieces)
• 1 pound  rock shrimp
• 2 cups  hot chicken stock
• 1 pinch chili flakes
• kosher salt
• 1/3 cup  cilantro (chopped)
• 2 limes (juice and zest

• Preheat broiler.
• Preheat a large sauté pan over medium-high heat. Add the olive oil. Once hot, add the onion, garlic and jalapenos. Sautee until translucent. Then, add the bacon and cook to render the fat for a couple minutes. Add the tomato paste, cinnamon, ginger and smoked paprika. Stir to combine and cook for a couple minutes to toast the spices. Then add the broken up pasta. Toast in the pan for 2 more minutes. Add the rock shrimp and hot stock. Season with chili flakes and salt. Bring to a simmer and cook for 2 minutes. Then, place the sauté pan under the broiler until golden brown on top.
• Finish with cilantro, lime zest and juice.
  
  Tips
  - Mash the dry pasta in the box with a meat mallet. Or break up by hand.
  - Keep the pan over the heat to create a crunchy layer on the bottom, called a "socarrat."