Saffron And Shrimp Paella - cooking recipe

Ingredients

1/4 c. butter
1 lb. shrimp, peeled and deveined
1 onion, chopped
2 cloves garlic, minced
1 1/2 c. zucchini, chopped
3 large tomatoes, peeled, seeded and chopped
1 1/2 c. short grain rice
1/2 tsp. saffron, crushed and steeped in hot water
1 tsp. salt
3 c. hot water
4 Tbsp. parsley, chopped

Preparation

In a paella pan, over medium heat, melt butter.
Add shrimp; saute until pink, about 2 minutes.
Transfer shrimp to a bowl. Add onion, garlic and fennel to pan; saute over low heat until slightly soft, about 7 minutes.
Add zucchini and tomatoes; saute 3 minutes longer.
Add rice; stir.
Add saffron with liquid, salt, pepper and hot water.
Bring to boil; reduce heat, cover and cook until rice is done, about 20 minutes.
Return shrimp to pan.
Stir in chopped zucchini; turn off heat.
Cover and let sit 10 minutes. Fluff and serve topped with parsley.
Serves 4.