Paella with Picadillo

By susanwadle

from Judy Kurtz - source unknown

Ingredients

• 1/2 cup raisins
• 1/4 cup dry sherry, warmed
• 8 oz pork sausage
• 4 oz chorizo sausage
• 8 oz lean ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• One 14-oz can diced tomatoes
• 4 oz can mild green chiles, drained, diced
• 2 T sugar
• 1 t ground cinnamon
• 1/4 t ground cumin
• 1/8 t ground cloves
• 2 T olive oil
• 1 1/2 cups rice
• 3 1/4 cups beef broth
• 1/4 t saffron

Preparation

Step 1

Add the raisins to the warmed sherry and set aside. Cook the sausage, ground beef, chorizo, onion, and garlic over medium heat until the meat is cooked and browned. Drain the fat. Stir in the raisins and sherry, the undrained tomatoes, the chiles, sugar, cinnamon, cumin, and cloves. Bring to a boil, reduce the heat, and cook, uncovered, for 30 minutes or until almost all the liquid has evaporated, stirring occasionally.

Heat the olive oil in a paella pan. Add the rice and sauté for 5 minutes. Pour in the broth and saffron and cook for 20 minutes. Add the sausage mixture, stir, and cook for a further 5 minutes or until the rice is tender and the liquid has been absorbed. Serve immediately.