Shrimp Paella

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1 tablespoon	15ml	Red pepper - finely chopped (medium)
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Ground red pepper - (cayenne)
1		Tomatoes in puree - (14 oz ounces)
1/2 cup	118ml	Dry white wine
1/4 cup	36g / 1.3oz	Fully cooked chorizo sausage - diced
		OR pepperoni
2		Clam juice - (8 oz)
2 cups	320g / 11oz	Medium-grain rice
1/8 teaspoon	0.6ml	Loosely packed saffron threads - crumbled
1/8 teaspoon	0.6ml	Dried thyme
1		Bay leaf
1		Frozen baby peas - (10 ounces)
1 lb	454g / 16oz	Large shrimp - peeled and deveined
		And cut lengthwise in half
1/4 cup	10g / 0.4oz	Chopped fresh parsley leaves
		Lemon wedges

Recipe Instructions

1. Preheat oven to 350F. In deep 12-inch skillet with heat-safe handle heat olive oil over medium heat. Add onion and red pepper, and cook until vegetables are tender, about 10 minutes stirring occasionally. Stir in garlic and ground red pepper, and cook 30 seconds Add tomatoes with their puree and white wine; cook, stirring frequently until mixture is very dry, breaking up tomatoes with side of spoon.

2. Stir chorizo, clam juice, rice, salt saffron, thyme, bay leaf, and 2 1/4 cups water into tomato mixture; heat to( boiling over high heat. Cover skillet and bake 15 minutes.

3. Stir in frozen peas. Tuck shrimp into rice mixture; cover and bake 10 to 15 minutes longer, until shrimp turn opaque. Remove skillet from oven and let stand a few minutes. Discard bay leaf. Sprinkle paella with parsley and serve with lemon wedges.

Source:
Good Housekeeping 3/98

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