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
| Shrimp | 1/2 pound, cleaned | |
| Garlic | 2 Clove (5gm), crushed | |
| Butter/Margarine | 2 Tablespoon | |
| Chicken broth | 1 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Stewed tomatoes | 1 Can (10oz) | |
| Pepperoni | 1/2 Cup (16 tbs), sliced | |
| Pearl onions package | 1 , thawed | |
| Ground red pepper | 1/4 Teaspoon | |
| Rice | 1 1/2 Cup (16 tbs) | |
| Saffron | 1/8 Teaspoon |
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.
Chef
