Paella

By mrshermes2002

Ingredients

• 2 tbsp EVOO
• 2 tbsp butter
• 1 cup vermicelli, broken into 1/2 inch pieces
• 1 onion, chopped
• 2 cloves garlic, grated
• 1 cup basmati rice
• 2 tbsp thyme, chopped
• 1 tbsp turmeric
• 1 tsp paprika
• 1 pinch cinnamon
• Salt/pepper
• 3 cups chicken broth
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup frozen peas
• 1 large link sausage, sliced into thin pieces
• 1 lb boneless, skinless chicken thighs, cubed
• 1/2 cup dry white wine or sherry

Details

Servings 8

Preparation

Step 1

Heat the EVOO and butter over medium-high heat in a large pot. Add vermicelli and toast until golden. Add the onion and garlic and cook until soft, 4-5 minutes. Stir in rice to coat then add spices. Season with salt and pepper. Add the chicken broth and bring to a boil. Cover and cook over low heat for about 15 minutes.

In a separate skillet, cook the sausage until charred, 8-10 minutes. Add the chicken and cook until browned, 7-8 minutes. Add the peas and cook for 5 minutes more. Add the shrimp and cook until the shrimp is opaque.

Pour in the wine or sherry and scrape up any cooked bits. Bring to a low boil and cook until slightly reduced, 3-4 minutes. Stir the meat mixture into the rice mixture and toss until combined.