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Michael Smith

Spanish Paella with Shrimp, Chicken and Sausage


Serves 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 cloves garlic peeled
  • 28 oz can whole tomato
  • 2 cubes arborio rice
  • 3 cups chicken stock
  • 1 cup red or white wine
  • 3 bay leaves
  • 1 sprig fresh rosemary
  • 1 red pepper seeds removed and chopped
  • 1 lb shrimp shelled and deveined

Method

  1. 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.
  2. Add the onions to the hot pan and a small splash of oil, sauté until golden.
  3. Add the garlic and stir for a few moments.
  4. Add tomatoes, breaking them up with a wooden spoon.
  5. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
  6. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.
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