Shrimp Paella

• 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

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.

olive oil, onion, red pepper, shortgrain rice, chicken stock, threads, shrimp, kalamata olives, flatleaf parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27836 (may not work)