Saffron And Shrimp Paella

• 1/4 c. butter
• 1 lb. shrimp, peeled and deveined
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 c. zucchini, chopped
• 3 large tomatoes, peeled, seeded and chopped
• 1 1/2 c. short grain rice
• 1/2 tsp. saffron, crushed and steeped in hot water
• 1 tsp. salt
• 3 c. hot water
• 4 Tbsp. parsley, chopped

1. In a paella pan, over medium heat, melt butter.
2. Add shrimp; saute until pink, about 2 minutes.
3. Transfer shrimp to a bowl. Add onion, garlic and fennel to pan; saute over low heat until slightly soft, about 7 minutes.
4. Add zucchini and tomatoes; saute 3 minutes longer.
5. Add rice; stir.
6. Add saffron with liquid, salt, pepper and hot water.
7. Bring to boil; reduce heat, cover and cook until rice is done, about 20 minutes.
8. Return shrimp to pan.
9. Stir in chopped zucchini; turn off heat.
10. Cover and let sit 10 minutes. Fluff and serve topped with parsley.
11. Serves 4.

butter, shrimp, onion, garlic, zucchini, tomatoes, short grain rice, saffron, salt, water, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989091 (may not work)