Paella is something I love to make, but even more than that, I love the presentation. I set the large pan in the center of the table and let everyone have fun serving themselves.

Ingredients:

2 cups of cooked, shredded chicken

1 1/2 pounds of shelled and deveined shrimp

2 cups of short-grain rice

1 large onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 Tbsp of vegetable oil

3 garlic cloves, minced

1 -14.4 oz can of diced tomatoes, drained

2 Tbsp of tomato paste

2 tsp of saffron threads

1/4 cup of water

6 cups of chicken broth

8 oz of frozen peas

10 Spanish Olives, diced

fresh squeezed lemon juice

In a large pan (paella pan) heat oil and add onions and bell peppers.  Cook for 5 minutes.  Add garlic.  Continue to cook another 2 minutes.

Add diced tomatoes and tomato paste.  Cook 5 more minutes or until the color of the mixture darkens a deep red color.

Meanwhile, add saffron to hot water and allow to sit for a few minutes.  Add saffron broth to the pan. Stir to combine.  Add chicken broth.  Bring to a boil.  Add rice.  Stir until all is combined and cook over high heat for 10 minutes.

When most of the liquid is dissolved, add shrimp and peas.  Cover and reduce heat to low.  Cook another 10 minutes.

Uncover and add olives and fresh lemon juice just before serving.