4 tbsp olive oil
4 cloves garlic, sliced thin
1 ½ cups onions, chopped
1 large pinch saffron
1 cup roasted red bell pepper, diced
1 cup chopped tomato
1 bay leaf
1 cup white wine
8 cups chicken broth
4 cups rice
25 large shrimp, peeled and deveined
Salt and freshly ground white pepper

In a skillet placed on stovetop set to medium-high heat, add olive oil.
Sauté the sliced garlic and chopped onions together with a good pinch of salt until translucent, about 5 minutes. Add the saffron, peppers, tomato and bay leaf, continue to cook until all ingredients have heated through. Add the white wine and then reduce by half. Add the chicken stock and bring to a simmer, season and stir in the rice.
Place the stoneware on the heating base, add vegetables and rice and set to High and cook for 30 minutes to 1 hour or until the rice has absorbed all of the liquid.
Toss the shrimp in olive oil and season. Lay the shrimp over the rice and cover. Continue to cook the paella for 10 minutes or until shrimp are just cooked through.