Shrimp Paella (Saturday)

Makes 8 servings

3 tablespoons extra-virgin olive oil 2 medium sweet onions (such as Vidalia), chopped 4 cloves garlic, chopped 1 medium red bell pepper, chopped 1 ½ cups rice 4 cups unsalted chicken broth (divided) ½ cup dry white wine

½ teaspoon black pepper ½ teaspoon crumbled saffron or turmeric 2 pounds uncooked shrimp, peeled and deveined 1 cup frozen peas Coarse salt and pepper to taste Fresh chopped parsley Lemon wedges

Prep time: 15 minutes. Cooking time: about 35 minutes.

Heat olive oil in a large Dutch oven over medium-high heat. Add onions, garlic and bell pepper; cook and stir 5 minutes or until onions begin to brown.

Add rice; cook and stir 5 minutes until rice begins to look translucent and has a slightly nutty aroma. Stir in 3 ½ cups broth, wine, pepper and saffron.

Bring to a boil; stir. Cover and reduce heat to low. Simmer 20 minutes or until rice has absorbed most of the liquid.

Stir in shrimp, peas and remaining broth. Cover and cook over medium heat 5 minutes or until shrimp turn pink and broth is absorbed, stirring occasionally. Stir before serving. Salt and pepper to taste.

Garnish each serving with fresh chopped parsley and a lemon wedge.

Per serving: 309 calories, 34g carbohydrate, 26g protein, 6g fat (0.8g saturated), 183mg cholesterol, 218mg sodium, 2g fiber. Calories from fat: 17%.