PAELLA

PAELLA

1/2 lb. shrimp, cleaned (chicken can also be used) 2 garlic cloves, crushed

2 tbsp. butter or margarine

1 tbsp. cornstarch

1 1/4 c. chicken broth

1 can (14 1/2 oz.) chopped tomatoes with liquid 1/2 c. sliced pepperoni

1 pkg. (10 oz.) frozen peas, thawed

1/4 tsp. cayenne pepper 1 1/2 c. dry minute rice

1/8 tsp. saffron

Saute shrimp and garlic in butter until shrimp are pink approx. 2 minutes. Stir in cornstarch, cook 1 minute. Add broth, tomatoes, pepperoni, peas and cayenne pepper.

Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.