Shrimp Paella
| Yield: | 6 Servings |
| Categories: | Casseroles |
| 1 | tb | Olive oil |
| 1 | md | Onion; finely chopped |
| 1 | md | Red pepper; finely chopped |
| 2 | Garlic cloves; minced | |
| 1/4 | ts | Ground red pepper; (cayenne) |
| 1 | cn | Tomatoes in puree; (14 oz ounces) |
| 1/2 | c | Dry white wine |
| 1/4 | c | Fully cooked chorizo sausage; diced OR pepperoni |
| 2 | Bottles clam juice; (8 oz) | |
| 2 | c | Medium-grain rice |
| 1/8 | ts | Loosely packed saffron threads; crumbled |
| 1/8 | ts | Dried thyme |
| 1 | Bay leaf | |
| 1 | pk | Frozen baby peas; (10 ounces) |
| 1 | lb | Large shrimp; peeled and deveined and cut lengthwise in half |
| 1/4 | c | Chopped fresh parsley leaves |
| Lemon wedges |
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