Shrimp Paella

Ingredients:

• 1 tablespoons olive oil

• 1 pound pre cooked medium shrimp, peeled and deveined

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 1/2 cups long-grain rice

• 1/4 teaspoon paprika

• 1/4 teaspoon ground turmeric

• pinch of saffron

• pinch of oregano

• pinch of thyme

• 1 can (14.5 ounces) diced tomatoes

• ½ cup grape tomatoes cut in half

• 3 cups (14.5 ounces each) reduced-sodium chicken broth

• Coarse salt and ground pepper

• 1 cup frozen green peas, thawed

•  1 Tbsp Parsley

Directions

1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.

2. Stir in all seasonings, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

3. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. You may need to add additional liquid.

4. Stir in shrimp, grape tomatoes, peas and parsley; cook 1 minute. Serve immediately.