Saffron Shrimp Paella

• 1/2 teaspoon olive oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 3 cloves garlic, chopped
• 1/4 teaspoon saffron threads, crumbled
• 1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
• Salt and black pepper
• 1 can (14 1/2 ounces) reduced-sodium chicken broth, plus more if needed
• 3/4 cup arborio rice
• 6 ounces peeled, deveined large shrimp (uncooked or thawed cooked frozen)
• 1/2 cup frozen small peas, thawed

1. In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
2. Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.

olive oil, onion, red bell pepper, garlic, saffron threads, hot spanish paprika, salt, chicken broth, arborio rice, shrimp, frozen small peas

Taken from www.epicurious.com/recipes/food/views/saffron-shrimp-paella-363379 (may not work)