Saffron Shrimp Paella
['1/2 teaspoon olive oil', '1 small onion, chopped', '1/2 red bell pepper, chopped', '3 cloves garlic, chopped', '1/4 teaspoon saffron threads, crumbled', '1/4 teaspoon hot Spanish paprika or hot Hungarian paprika', 'Salt and black pepper', '1 can (14 1/2 ounces) reduced-sodium chicken broth, plus more if needed', '3/4 cup arborio rice', '6 ounces peeled, deveined large shrimp (uncooked or thawed cooked frozen)', '1/2 cup frozen small peas', 'thawed']
In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.
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