Ingredients 1 tablespoon olive oil 8 ounces 1/2-inch cubes smoked ham, (about 1 3/4 cups) 2 cups chopped onions 1 cup chopped red bell pepper 1/4 teaspoon saffron threads, (generous) crumbled 1/4 teaspoon hot Spanish paprika or hot Hungarian paprika 3 1/4 cups low-salt chicken broth, (or more) divided 1 1/2 cups arborio rice or medium-grain white rice 1 pound uncooked peeled deveined large shrimp 1/2 cup pimiento-stuffed green olives, halved
Instructions 1. Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups 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. 2. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.
Description This is easy to put together.
Notes My policy is to never change any thing in a recipe the first time that I make it but I broke that rule with this recipe. I couldn't find the saffron that I thought that I had so I omitted it. I had only sweet paprika. I don't like olives so I didn't use them. I had linguica in the house so I used that in slices. With all of these changes, this recipe was an absolute winner. The rice was just perfect. I think there are other changes that would work, like adding some cooked chicken pieces when you add the shrimp. Looks like a great recipe that lends itself to some innovations.
Source Bon Apetit
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