Ingredients: |
Ingredients: 1/2 cup short-grain white rice
1 1/4 cup chicken broth
1/1 lb. boneless skinless chicken breast, cubed
1 lb. shrimp, peeled
1 lb. spicy sausage, sliced
1/2 red bell pepper, diced
1/2 small onion, diced
1 medium tomato, peeled, finely diced (substitute: 1/2 cup canned diced tomatoes)
3 Tbs parsley
5 cloves garlic, minced
1 Tbs olive oil
1 Tbs vegetable oil
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Directions: |
Directions:1. If using raw sausage, cook in a separate pan for 3-5 minutes, then slice into discs.
2. Season chicken with salt and pepper.
3. Heat a 10-inch fry pan or paella pan over medium- high heat. Add vegetable oil and sear chicken on both sides until nicely browned. Remove chicken and set aside.
4. Add sliced sausage to the pan and sear on each side. Remove from pan and se aside.
5. Add bell pepper, onion, tomato, garlic and parsley and cook on med-high for about 8 minutes, stirring often. Season with salt and pepper. Continually scrape the bottom of the pan, using the tomato juice to help deglaze and get all the chicken and sausage bits off the pan.
6. When the veggies are cooking down and begin to color, add olive oil and dry rice, and cook 3-5 minutes, keeping the rice moving.
7. Add chicken stock and scrape the bottom of the pan to fully remove any seared bits remaining. Add chicken back to pan, bring to a boil, and drop heat to med-low. Simmer paella for 10 minutes.
8. Nestle shrimp into the open spots and remaining liquid, and lightly season them with salt. Place sausage pieces on top of the dish where it looks open. Cook until shrimp starts turning pink.
9. Increase heat to medium and cook until the liquid has been fully absorbed and the rice begins to crackly and crisp.
10. Remove from heat and cover with a towel for 5 minutes before serving. |
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