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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Bon Appetit. Easy, easy! Ingredients:
1 tablespoon olive oil |
8 ounces smoked ham, cut in 1/2-inch cubes |
2 cups chopped onions |
1 cup chopped red bell pepper |
1/4 teaspoon saffron, threads crumbled |
1/4 teaspoon spanish hot paprika |
3 1/4 cups reduced-sodium chicken broth, divided |
1 1/2 cups arborio rice |
1 lb uncooked peeled and deveined large shrimp |
1/2 cup pimento stuffed olive, halved |
Directions:
1. Heat oil in heavy large skillet over medium-high heat.
2. Add smoked ham, onions and bell pepper, and saute until golden brown, about 8 minutes.
3. Stir in saffrom and paprika, then 3 cups of broth, and rice. Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes.
4. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup broth to moisten.
5. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.
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