Paella
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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
October 8, 2020
Persons
6
Serving Size
1 serving
Notes
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 pound hot or sweet Italian sausage links
- 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup uncooked rice
- 1 cup chopped onion
- 1 1/2 cups chicken broth
- 1 8-ounce can stewed tomatoes, undrained and chopped
- 1/2 teaspoon paprika
- 1/8 to 1/4 teaspoon ground red pepper
- 1/8 teaspoon ground saffron
- 1/2 pound medium shrimp, peeled and de-veined
- 1/2 cup red bell pepper strips
- 1/2 cup green bell pepper strips
- 1/2 cup frozen green peas
Instructions
- Heat garlic and oil in large skillet or paellero over medium-high heat. Remove sausage meat from casings. Add chicken and sausage to oil and stir until browned.
- Spoon off all but 1 tablespoon drippings from skillet. Add rice and onion. Cook, stirring, until onion is transparent and rice is lightly browned.
- Add broth, tomatoes and tomato juice, paprika, red pepper and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes.
- Add shrimp, pepper strips and peas. Cover and simmer 10 minutes, or until rice is tender and liquid is absorbed.