Spanish Paella with Shrimp, Chicken and Sausage

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Spanish Paella with Shrimp, Chicken and Sausage

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On Next
5/22/2013 7:30:00 AM

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Recipe summary

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Preparation time:
Cooking time:
Yield: 4

Ingredients

2 chicken breasts, skin removed and cut into large chunks
2 Italian sausages, cut into 1 inch pieces
2 onions, peeled and chopped
10 whole cloves garlic, peeled
28 ounces can whole tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup of your favourite red or white wine
3 bay leaves
1 sprig fresh rosemary
1 red pepper, seeds removed and chopped
1 pound of shrimp, shelled and deveined

Directions

Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate.
Add the onions to the hot pan and a small splash of oil, sauté until golden.
Add the garlic and stir for a few moments.
Add tomatoes, breaking them up with a wooden spoon.
Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.