Shrip Paella

From Of Course onion, chopped finely red bell pepper, chopped roughly garlic, sliced thinly Valencia rice chicken broth (use 3 cups) parsley, minced tomatoes, chopped roughly shrimp, thawed peas (use 1 cup) lemon, cut into wedges From the pantry saffron (optional) bay leaf (optional) salt black pepper Directions Please be sure to wash all produce. 1.Using a large skillet, add 2 tablespoons olive oil, 3/4 cups of onions, the bell pepper, and cook for 5 minutes over medium heat. 2.Add 2 cloves sliced garlic and 1 1/2 cups of rice. Stir for 2 minutes. 3.Add 3 cups broth, 1/8 teaspoon saffron (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper. Bring to a simmer, then add 2 tablespoons parsley, 1 bay leaf, and the chopped tomatoes. Stir and return to a simmer. Cover and reduce the heat to medium-low. Cook for about 20 minutes, then add shrimp and 1 cup of peas, cover again and cook for another 5 minutes. 4.Before serving, remove the bay leaf and taste the dish to determine if more salt is needed. 5.Serve in large bowls with lemon wedges on the side.