I made this recipe last night and my family loved it! It's definitely a keeper.
Ingredients:
3 tbsp olive oil
6 boneless, skinless chicken thighs (about 1 1/4 lb total)
1/2 lb fresh turkey or chicken sausages or chorizo
1 green bell pepper, chopped
1/2 red onion, chopped
2 cloves garlic, minced
1 1/2 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
1 1/2 C short-or long-grain rice
2 2/3 C chicken stock (we used Kitchen Basics)
3/4 tsp salt
1 lb peeled shrimp
1 C frozen peas
1/4 C chopped fresh parsley
Directions:
1. Heat oil in paella pan or Dutch oven over medium heat. Sprinkle chicken with salt and pepper and add it and sausages to pan. Cook, turning, until sausages are browned and almost cooked through, about 10 minutes. Remove chicken and sausages.
2. Add bell pepper and onion, sprinkle with salt, and cook until softened, about 5 minutes. Stir in garlic, paprika, oregano, thyme, and black and red peppers and cook 1 minute. Add rice and then stock and salt. Bring to a boil, return chicken to pan, reduce heat to low, cover, and cook 15 minutes.
3. Slice sausages and stir into paella along with shrimp, peas, and 2 tablespoons of the parsley. Season to taste with salt and pepper. Cover and cook 5 minutes longer. Remove from heat and let stand, covered, 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.
thanks, prevention!
