Shrimp Paella

Name: Shrimp Paella
Ingredients: 2 tbsp olive oil; 1 medium onion, thinly sliced; 2 None red pepper, seeded and sliced; 1 1/2 cups short-grain rice, such as Calasparra rice; 3 cups chicken stock; None None Pinch of saffron threads; 14 oz cooked shrimp, peeled and deveined; 1/3 cup kalamata olives, pitted; 1 tbsp chopped flat-leaf parsley; None None Lemon wedges, to serve

10 ingredients

3 steps

Ingredients

2 tbsp olive oil
1 medium onion, thinly sliced
2 None red pepper, seeded and sliced
1 1/2 cups short-grain rice, such as Calasparra rice
3 cups chicken stock
None None Pinch of saffron threads
14 oz cooked shrimp, peeled and deveined
1/3 cup kalamata olives, pitted
1 tbsp chopped flat-leaf parsley
None None Lemon wedges, to serve

Directions

1

Heat oil in a large skillet on medium heat. Cook onion and pepper for 5 mins, until softened. Add rice and stir to coat grains.
2

Add stock and saffron and stir to combine. Bring to a boil. Reduce heat to low, cover and simmer for 15 mins, until rice is tender and stock is absorbed.
3

Add shrimp and olives. Cook for 1 min, until heated through. Sprinkle with parsley and serve with lemon wedges.