Shrimp Paella

• 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

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, short grain rice, chicken stock, saffron threads, shrimp, olives, flat leaf parsley, lemon wedges

Taken from www.yummly.com/recipe/Shrimp-Paella-1401885 (may not work)