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Title: Spanish-Style Paella
Categories: Poultry, Pork, Vegetables, Seafood, Herbs
Yield: 8 servings

3/4 lb Boned, skinned chicken;
- diced
1/2 lb Spanish chorizo links;
- sliced
1 tb Olive oil
1 cl Garlic; minced
1 c Uncooked short grain rice
1 c Chopped onion
1 1/2 c Chicken broth
14 1/2 oz Can stewed tomatoes;
- undrained
1/2 ts Paprika
1/4 ts Ground cayenne pepper
1/4 ts Salt
10 Strands saffron; crushed -OR-
1/8 ts Ground saffron
1/2 lb Uncooked (U-40) shrimp;
- peeled, deveined
1/2 c Sweet red pepper strips
1/2 c Green pepper strips
1/2 c Frozen peas
Fresh parsley; minced (optional)
Lemon wedges (optional)

In a large saucepan or skillet over medium-high heat,
cook chicken and sausage in oil for 5 minutes or until
sausage is lightly browned and chicken is no longer
pink, stirring frequently. Add garlic; cook 1 minute
longer. Drain if necessary.

Stir in rice and onion. Cook until onion is tender and
rice is lightly browned, stirring frequently. Add broth,
tomatoes, paprika, cayenne, salt and saffron. Bring to a
boil. Reduce heat to low; cover and cook for 10 minutes.

Stir in shrimp, peppers and peas. Cover and cook 10
minutes longer or until rice is tender, shrimp turn pink
and liquid is absorbed. Top with fresh parsley and lemon
wedges if desired.

Taste of Home Test Kitchen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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