2      tablespoons   olive oil
   2      cloves        garlic -- minced
     1/2  cup           chopped onion
   1      stalk         celery -- sliced
   1      medium        green bell pepper, seeded -- cut into strips
   1      cup           long-grain white rice
  16      ounces        canned stewed tomatoes
   1      cup           water
     1/8  teaspoon      hot pepper sauce -- optional
     1/2  cup           chopped cooked ham (optional)
   8      thin slices   chorizo or other spicy sausage
   1      teaspoon      dried thyme or oregano
   1      teaspoon      salt
                        freshly ground pepper -- to taste
   1      pound         medium shrimp -- shelled and deveined
                        lemon slices and minced parsley -- for garnish
1. In a large skillet or paella pan, heat oil over medium heat. Add garlic,
onion, celery, and green pepper and saute just until softened (about 3
minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if
used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat,
and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is
tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.
Paella One-Pot Meal: In a large skillet or paella pan, heat 2 tablespoons
olive oil. Add 2 cloves garlic, minced; 1/2 cup chopped onion; and 2 hot or
mild chorizos, broken into pieces, casings removed; saute 3 to 5 minutes. Add
1 cup long-grain white rice; 2 cups chicken stock; 1 whole boned chicken
breast, cut in strips or bite-sized pieces; 1/8 teaspoon saffron or 1/4
teaspoon ground turmeric; 1 teaspoon salt. Season with pepper to taste. Bring
to a boil, cover, reduce heat, and simmer 15 minutes. Then add 10 ounces
frozen petite peas or 1 can (16 oz) artichoke hearts, drained, and 1 pound
medium raw shrimp, shelled and deveined. Cover and cook 5 minutes longer.