One-Hour Shrimp Paella

One-Hour Shrimp Paella
Recipe By :Bon Appétit, April 2007
Serving Size : 4 Preparation

1 tablespoon olive oil
1 3/4 cups smoked ham -- cut in 1/2" cubes
2 cups chopped onions
1 cup chopped red bell pepper
1/4 teaspoon saffron threads -- crumbled
1/4 teaspoon hot Spanish or Hungarian paprika
3 1/4 cups low-salt chicken broth -- or more
1 1/2 cups arborio or medium-grain white rice
1 pound uncooked peeled large shrimp -- deveined
1/2 cup pimiento-stuffed green olives -- halved

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. 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.

Makes 4 servings. Recipe by the Bon Appétit Test Kitchen.
Source: Bon Appétit, April 2007.