-
Chop all vegetables and set aside
-
Wash and peel shrimp and set aside
-
In a medium saucepan, boil 3 cups Chicken Stock
-
In another skillet or paella pan heat the olive oil over medium heat
-
Add the onion, garlic, red pepper, green pepper and saffron. Cook for 6 minutes or until vegetables are soft
-
Stir in rice, canned tomatoes and tomato paste until well mixed. Cook for 5 minutes
-
Add the boiling chicken stock a little at a time until stock fills the pan
-
Cover the pan and cook for 20-25 minutes or until rice is tender
-
Add the shrimp and let cook covered for 5-7 minutes more
-
Add salt and pepper for taste and sprinkle with Italian parsley.
-
Use the lemon wedges for additional flavor