Instructions: Note:
This is more of a risotto than a paella, but it should appeal to those who are lusting after paella.

Amounts are approximate - use your judgement on relative quantities.

The keys to this dish are:

1. use sufficient saffron of the best quality you can obtain;

2. The shrimp are cooked first, and the oil left over from that used in the dish, for flavor; and 3. The color of the red bell pepper or pimento creates plate appeal - dont substitute a green colored pepper;

4. and cook the rice to the exact point of doneness, as you would for a risotto.

In a LARGE (3" or 4" deep) cast iron skillet, saute the shrimp and onion in the olive oil over medium-high heat. Remove only the shrimp and set aside. Add the rice; stir around for about a minute. Add 1/2 of the water and 1/2 of the saffron. Cover, bring to a boil, reduce heat.

Simmer for about 10 minutes, then add the remaining saffron and the right amount of water necessary to complete cooking the rice. Stir once and continue to simmer, covered. About 2 minutes before the rice will be cooked to medium-done, add the shrimp, red peppers, peas and give it a stir.

Its best to turn off the heat, leave it covered for 3 to 5 minutes... ideally the rice should be neither overcooked, undercooked, dry, soupy, or gummy. It may take a little practice to be able to do that consistently, but the dish is tasty nonetheless.

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