Simple Shrimp Paella

4 cups chicken stock Pinch saffron, optional
3 tablespoons olive oil
1 medium onion, peeled and minced
2 cups medium-grain rice
Salt and freshly ground black pepper
36 large raw peeled shrimp, cut into ½-inch chunks
2 Chef's Harvest Roasted Red Peppers, medium chopped
1 cup frozen peas, defrosted

Preheat oven to 500 degrees. Warm chicken stock in a saucepan along with saffron, if using. Place an ovenproof 10- or 12-inch skillet over medium-high heat and add oil. One minute later, add onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add rice and cook, stirring occasionally, until glossy, about 2 minutes. Season liberally with salt and pepper and add warmed chicken stock. Stir in shrimp and transfer skillet to oven.

Bake until all liquid is absorbed and rice is dry on top, about 25 minutes. After removing skillet from oven, stir in red peppers and peas. Garnish with parsley and serve immediately.

4 to 6 main-course servings