Shrimp Paella

Name: Shrimp Paella
Ingredients: 2 tablespoons olive oil; 1 onion medium, thinly sliced; 2 red pepper seeded and sliced; 1 1/2 cups short grain rice such as Calasparra rice; 3 cups chicken stock; 1 pinch saffron threads; 14 ounces cooked shrimp peeled and deveined; 1/3 cup kalamata olives pitted; 1 tablespoon flat leaf parsley chopped; lemon wedges to serve

10 ingredients

3 steps

Ingredients

2 tablespoons olive oil
1 onion medium, thinly sliced
2 red pepper seeded and sliced
1 1/2 cups short grain rice such as Calasparra rice
3 cups chicken stock
1 pinch saffron threads
14 ounces cooked shrimp peeled and deveined
1/3 cup kalamata olives pitted
1 tablespoon flat leaf parsley chopped
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.