Ingredients

• 1/2 teaspoon olive oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 3 cloves garlic, chopped
• 1/4 teaspoon saffron threads, crumbled
• 1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
• Salt and black pepper
• 1 can (14 1/2 ounces) reduced-sodium chicken broth, plus more if needed
• 3/4 cup arborio rice
• 6 ounces peeled, deveined large shrimp (uncooked or thawed cooked frozen)
• 1/2 cup frozen small peas, thawed

Instructions

1. In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
2. Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.