INGREDIENTS

• 1/4 teaspoon (not packed) saffron
• 8 1/2 ounces parboiled white rice (preferable cook-in-the-bag rice)
• Salt and pepper
• 2 teaspoons olive oil
• 2 ounces Spanish chorizo, sliced into thin coins
• 1 large shallot, sliced
• 20 medium shrimp, peeled and deveined
• 1/2 cup frozen peas
• 3 tablespoons chopped fresh flat leaf parsley

PROCEDURE

Put the saffron in a small bowl and cover with 2 tablespoons of boiling water.  Set aside to steep.  Meanwhile, cook the rice according to package instructions.  Then drain, and set aside. While the rice is cooking, heat the olive oil in a wide skillet over medium heat.  Add the chorizo and cook for 1 minute.  Add the shallot and cook for 45 seconds, stirring often.  Add the shrimp, and cook until almost completely pink.  Then add the peas, and cook until the shrimp are pink and opaque and the peas thawed. Push the shrimp and chorizo to the side of the pan and add the drained rice in the center.  Add the saffron and its water.  Stir the saffron into the rice and cook until the pan is dry.  Then, stir in the shrimp and chorizo and peas from the corners of the pan.  Stir in the parsley and serve! Optional step: place the paella in an 8-inch by 8-inch baking dish, and drizzle the top with 1 teaspoon of olive oil.  Place under a hot broiler just until the rice turns slightly crisp.print this recipe