Ingredients

• 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

Directions

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.