Spanish-Style Paella
If you enjoy cooking ethnic foods, this hearty rice dish is wonderful. It's brimming with generous chunks of sausage, shrimp and veggies. —Taste of Home Test Kitchen
Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 1/2 pound Spanish chorizo links, sliced
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup uncooked short grain rice
- 1 cup chopped onion
- 1-1/2 cups chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, undrained
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon salt
- 10 strands saffron, crushed, or 1/8 teaspoon ground saffron
- 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1/2 cup julienned sweet red pepper
- 1/2 cup julienned green pepper
- 1/2 cup frozen peas
- Optional: Minced fresh parsley and lemon wedges
Directions
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1In 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.
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2Stir 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.
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3Stir 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.
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