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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil |
8 ounce(s) smoked ham, cubed 1/2 inch about 1 1/2 cups |
2 cup(s) chopped onion |
1 cup(s) chopped red bell pepper |
1/4 teaspoon(s) saffron threads generous crumbled |
1/4 teaspoon(s) hot paprika |
3 1/4 cup(s) low salt chicken broth divided |
1 1/2 cup(s) arborio rice |
1 pound(s) shrimp, uncooked peeled and deveined |
1/2 cup(s) pimiento-stuffed olives halved |
Directions:
1. Heat oil in heavy skilled over medium-high heat.
2. Add ham, onions and bell pepper and saute until golden brown, approx 8 min.
3. Stir in saffron and paprika, then 5 cups broth and rice.
4. Bring to boil.
5. Sprinkle with salt and pepper.
6. Reduce heat to low, cover and simmer until rice is almost tender, approx 15 min.
7. Nestle shrimp into rice, top with olives and drizzle with 1/4 cup or more broth to moisten.
8. Cover and cook until shrimp are just opaque in center.
9. Season to taste.
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