3 Tablespoons olive oil 1 onion, chopped 1 red bell pepper, cored, seeded and thinly sliced 1 garlic clove, crushed 1-1/3 cups long grain rice 3 cups gf chicken stock 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper to taste 12 oz. medium shrimp, cooked and shelled 1/2 cup Kalamata olives, pitted 1/2 cup Feta, cut into small cubes
Heat the oil in a paella pan or a skillet with a lid over medium-high heat. When hot, add onion, red pepper and garlic. Stir-fry for about 5 minutes or until the vegetables have softened. Add rice and cook until the rice turns opaque. Add the stock, bay leaf , salt and pepper and bring to a boil. Cover and reduce heat to low and simmer for 15 mintues. The rice should be tender and the liquid absorbed. Gently stir in shrimp. Remove the lid and place a clean kitchen towel over the pan and replace the lid. Let sit for 10 minutes. Toss with a fork and add olives and feta. Serve immediately.
You can serve the olives and feta on the side with the pilaf, but we prefered the blendiing of all the flavors together.