Paella

By krystallondon

Ingredients

• 1 garlic clove, minced
• 1 tablespoon extra virgin olive oil
• ½ pound hot or sweet Italian sausage links (without fennel seeds)
• ½ pound, skinless chicken breast, cut into 1 inch pieces
• 1 cup rice (brown or white)
• 1 cup chopped onion
• 1 ½ cups chicken broth
• 1 (8 ounce) can stewed tomatoes, with juice, chopped
• ½ teaspoon sweet paprika
• 1/8 to ¼ teaspoon ground red pepper
• 1/8 teaspoon ground saffron
• ½ pound medium shrimp, peeled and devained
• ½ cup red bell pepper strips
• ½ cup green bell pepper strips
• ½ cup frozen green peas

Preparation

Step 1

1. Heat the garlic and oil in a large skillet or paellero (special paella pan) over medium-high heat.
2. Remove the sausage meat from its casings. Add the chicken and sausage to the oil and stir until browned, about 10 minutes.
3. Spoon off all but 1 tablespoon drippings from the skillet. Add the rice and the onion. Cook, stirring, until the onion is transparent and rice is lightly browned, about 5 minutes.
4. Add the broth, tomatoes and their juice, paprika, red pepper, and saffron. Bring to a boil; reduce heat, cover, and simmer for 10 minutes (25 if using brown rice).
5. Add the shrimp, red and green pepper strips, and peas. Cover and simmer for 10 minutes, or until rice is tender and liquid absorbed. Serve immediately.