Paella Ole Recipe
Paella ole is a shrimp and pepperoni paella made with vegetables. This spanish delight is skillet cooked with chicken broth and stewed tomatoes. Flavored with garlic and red pepper with a hint of saffron, the paella ole is filling and heaty with the shrimp and pepperoni combo. Great for dinner parties!
Ingredients
1/2 pound shrimp, cleaned
2 garlic cloves, crushed
2 tablespoons butter or margarine
1 1/4 cups chicken broth
1 tablespoon cornstarch
1 can (14 1/2 oz.) stewed tomatoes
1/2 cup sliced pepperoni
1 package (10 oz.) Peas and Pearl Onions, thawed
1/4 teaspoon ground red pepper
1 1/2 cups Rice
1/8 teaspoon saffron (optional)
Directions
Cook and stir shrimp and garlic in hot butter in large skillet until shrimp turn pink.
Mix broth and cornstarch in small bowl; stir into shrimp.
Add tomatoes, pepperoni, vegetables and red pepper.
Cook and stir until mixture thickens and comes to a full boil.
Stir in rice and saffron.
Cover; remove from heat.
Let stand 5 minutes.
Fluff with fork.
Mix broth and cornstarch in small bowl; stir into shrimp.
Add tomatoes, pepperoni, vegetables and red pepper.
Cook and stir until mixture thickens and comes to a full boil.
Stir in rice and saffron.
Cover; remove from heat.
Let stand 5 minutes.
Fluff with fork.
