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Spanish Paella with Shrimp, Chicken and Sausage


  • 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


  • 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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