Shrimp Paella

4 tbsp olive oil
1 diced onion
3 garlic cloves
1/2 tsp leafy thyme
1 14 oz can diced tomatos
1 8 oz. bottle clam juice
3 cups chicken stock
1/2 tsp pepper
2 tsp paprika
1 bag arborio rice (12 oz.)
1 tsp leafy oregano
24 large shrimp, pre-cooked
2 scallions, diced

Heat 3 tbsp oil in large skillet. Saute onions, garlic and thyme 5 minutes. Add tomatoes, clam juice, stock, pepper, and paprika. Stir in rice and bring to boil. Reduce heat to medium low and cook uncovered 20 minutes or until rice is tender. Saute shrimp in 1 tbsp oil and oregano 3 minutes. Place shrimp and scallions over rice and serve with salt & pepper.