• 1 large onion, diced
  • 2 large garlic cloves, minced
  • 1 tablespoon olive oil
  • 14-16 ozcan stewed tomatoes
  • 8 ounces bottle clam juice
  • 1 cup regular long-grain rice
  • 1 teaspoon saffron (or 1/2 tsp tumeric)
  • ½ teaspoon salt
  • teaspoon ground red pepper
  • 1 lb. large shrimp
  • 10 ozpackage frozen peas
  • 4 ozjar pimentos, drained
  • ¼ cup pitted ripe olives


Cook onion and garlic in olive oil in a 2-1/2 qt covered casserole pan on high heat for 4-6 minutes. Stir in tomatoes, clam juice, rice, saffron, salt, pepper, and 2 tbsp water. Cook covered on high heat for 6-8 minutes until boiling. Cook covered on medium for 12-15 minutes until most of liquid is absorbed and rice is tender, stirring twice

Peel and devein shrimp, then stir into rice along with the peas. Cook covered on high heat 5-7 minutes until shrimp turn pink, stirring once. Let stand for 5 minutes, then cut pimentos into strips, slice olives, and stir them into the rice.

MacGourmet downloadShrimp Paella. To import, drag image to your MacGourmet recipe box.