SERVES 6
1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon tomato paste
6 ounces ham, cubed
2 1/2 cups chicken broth
1 14.5-ounce can diced tomatoes
1 cup long-grain rice
1 pound peeled and deveined medium shrimp
1/4 cup chopped fresh parsley
Hot sauce (optional)
In a large saucepan over medium heat, heat the oil and add the onion, red bell pepper, and garlic. Saute until the vegetables soften, about 5 minutes. Stir in the paprika, cayenne, oregano, thyme, bay leaf, salt, black pepper, and tomato paste and cook, stirring, about 2 minutes. Stir in the ham, chicken broth, tomatoes, and rice, then cover the pot and cook over medium low heat for 15 minutes. Do not stir.
When the rice is tender but not mushy, stir in the shrimp, and cook uncovered over low heat for about 5 minutes or until shrimp are just cooked through. Remove the bay leaf, adjust seasoning with salt and pepper, stir in the parsley, and serve immediately with hot sauce.
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