10 medium shrimp (size 21/25), peeled, deveined and butterflied
3 tablespoons butter
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Bring chicken stock, clam base and saffron to a boil, reduce to low heat and let simmer. In another pan, saut? the onions and garlic with butter until it is almost translucent. Then add the bell pepper, zucchini and sausage and cook until soft. Add the rice and stir to make sure it is coated with butter, and then add white wine. Cook, stirring constantly, until the liquid has almost completely evaporated.Stir in the pureed tomato then begin adding the simmering stock, about one quarter cup at a time, stirring continuously and making sure the rice has absorbed the stock before adding the next quarter cup. Repeat until the cup of chicken stock is absorbed.
Remove the pot from heat, stir in parmesan cheese and beaten egg. Immediately transfer the rice to a baking sheet that is lined with parchment paper and then sprayed with nonstick spray and spread evenly in a 11/4-inch thick layer. Cover it with plastic wrap, smoothing it out with your hands to make sure the top is as even as possible. Refrigerate for two hours until the rice sets. You can store the rice this way up to 24 hours.
Cut the chilled paella into 10 2-inch square cakes. Saut? the paella cakes in vegetable oil, in batches, until golden brown on both sides. As the cakes are done, place them on a plate lined with paper towels to drain. Add a little more vegetable oil to the pan and sear the shrimp, about two minutes on each side, and transfer to a bowl. Add a half cup of Chimichurri sauce with the shrimp and toss lightly. Transfer the shrimp onto a baking sheet and bake in a 350 degrees oven for 5 minutes. To assemble, place a small dollop of Chimichurri sauce in the center of aPaella cake, then place one shrimp on the square, garnish with fresh tarragon and serve.
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