2 tsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1/2 cup long grain white rice
1 tsp paprika
3 cups fish or vegetable broth, or 3 (8 ounce) bottles of clam juice
1 (14.5 ounce) can diced tomatoes
3/4 tsp dried thyme
1/2 tsp saffron threads (or tumeric)
1 lb large shrimp, peeled and deveined
1 cup frozen peas
1 cup diced cooked chicken
1 TBS chopped manzanilla olives
1/4 cup chopped fresh parsley
1. Heat the oil in a nonstick dutch oven over medium high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 3 minutes. Add the rice and paprika; cook, stirring frequently, until the rice is lightly toasted, about 2 minutes.
2. Add the broth, tomatoes, thyme, and saffron; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 18 minutes.
3. Add the shrimp and peas; return to a boil. Reduce the heat and simmer, covered, until the shrimp are barely opaque in the center, about 3 minutes. Add the chicken and olives; simmer until heated through, about 2 minutes. Stir in the parsley and pepper and serve at once.
EDIT - I just about doubled this recipe when I made it last night - we're a family of 6 - so 4 servings wouldn't have worked. Ended up with enough leftovers for another night - and the kids ate each 2 bowls - so it does make plenty if you don't want to have leftovers. But - I just looked at the leftovers in the fridge - the rice did NOT get soggy and yucky - so it does stay good overnight - sometimes dishes with rice in them do not.