Shrimp Paella

• 1 large onion, diced
• 2 large garlic cloves, minced
• 1 Tbsp. olive oil
• 1 (16 oz.) can Italian stewed tomatoes
• 1 (8 oz.) bottle clam juice
• 1 c. long grain rice
• 1 tsp. saffron or 1 tsp. turmeric
• 1/2 tsp. salt
• 1/8 tsp. red pepper
• 1 lb. large shrimp
• 10 oz. pkg. frozen peas
• 1 (4 oz.) jar pimentos
• 1/4 c. pitted ripe olives, drained

1. In 2 1/2-quart casserole, cook onion, garlic and olive oil. Stir in tomatoes, clam juice, rice, saffron or turmeric, salt and pepper.
2. Add 2 tablespoons water.
3. Cook until rice is tender. Peel and devein shrimp.
4. Stir into rice with peas.
5. Cook until shrimp turns pink.
6. Cut pimento into strips and slice olives. Stir into shrimp.
7. Serves 6.

onion, garlic, olive oil, italian stewed tomatoes, clam juice, long grain rice, saffron, salt, red pepper, shrimp, frozen peas, pimentos, pitted ripe olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234122 (may not work)