Paella
Cooking Instructions:
- 1 clove garlic
- 1 tbsp. 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 Lundberg Arborio Rice
- 1 cup chopped onioin
- 1 1/2 cups chicken broth
- 1 (8 oz.) can chopped tomatoes, undrained
- 1/2 tsp. paprika
- 1/8 to 1/4 tsp. ground red pepper
- 1/8 tsp. ground saffron
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 cup red bell pepper
- 1/2 cup green bell pepper
- 1/2 cup frozen peas
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 tbsp. 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. Makes 6 servings.
Recipe courtesy of USA Rice Federation.