Shrimp Paella
By: Andie Mitchell
Published: Saturday, February 13, 2010 - 4:08pm

Ingredients




1 tablespoon olive oil
1 medium onion finely chopped
1 medium red pepper finely chopped
2 garlic cloves, minced
1 teaspoon ground red pepper (cayenne)
1 can tomatoes in puree (14 oz ounces)
1 cup dry white wine
1 cup fully cooked chorizo sausage, diced
OR pepperoni
2 bottles clam juice (8 oz)
2 cups medium-grain rice
1/2 teaspoon loosely packed saffron threads crumbled
1 teaspoon dried thyme
1 bay leaf
1 package frozen baby peas (10 ounces)
1 pound large shrimp peeled, deveined, and cut lengthwise in half
1/2 cup chopped fresh parsley leaves
lemon wedges

Preparation

1 Preheat oven to 350F. In deep 12-inch skillet with heat-safe handle heat olive oil over medium heat. Add onion and red pepper, and cook until vegetables are tender, about 10 minutes stirring occasionally. 2 Stir in garlic and ground red pepper, and cook 30 seconds Add tomatoes with their puree and white wine; cook, stirring frequently until mixture is very dry, breaking up tomatoes with side of spoon. 3 Stir chorizo, clam juice, rice, salt saffron, thyme, bay leaf, and 2 1/4 cups water into tomato mixture; heat to( boiling over high heat. Cover skillet and bake 15 minutes. 4 Stir in frozen peas. Tuck shrimp into rice mixture; cover and bake 10 to 15 minutes longer, until shrimp turn opaque. Remove skillet from oven and let stand a few minutes. Discard bay leaf. Sprinkle paella with parsley and serve with lemon wedges.