Ingredients
1 tbsp olive oil
⅓ Pound chorizo sausage, cut into 1/4-inch rings and browned
⅓ Pound chicken, cooked and diced
¼ cup red onion, cut into small dice
1 cup fresh tomatoes, cut into medium dice
½ tbsp minced fresh garlic
½ tbsp tomato paste
¾ tsp brown sugar
¾ tsp chopped fresh rosemary
¾ tsp chopped fresh sage
½ tsp salt
½ tsp pepper
¼ tsp saffron threads
of crushed red pepper
¾ cup California golden raisins
1 ½ cups chicken stock
¼ cup julienne roasted red peppers
¾ cup arborio or Spanish rice
¼ pound small shrimp (35-40 count), peeled and deveined
Lemon wedges; for garnish
Manzanilla olives; for garnish
Procedure
1
Preheat oven to 350°F. In a large roasting pan, combine first 17 ingredients; bring to simmer on top of stove. Sprinkle raw rice over mixture and stir to combine evenly. Place in oven; bake for 25-30 minutes. Add shrimp. Continue baking for 6-8 minutes or until shrimp and rice are cooked and mixture seems dry. Let paella stand for 5 minutes before serving.
2
Serve paella in bowls. Garnish with lemon wedges and Manzanilla olives.
CategoryDietary Concerns, Ethnic, Main DishesCooking MethodBake
Ingredients
Ingredients
1 tbsp olive oil
⅓ Pound chorizo sausage, cut into 1/4-inch rings and browned
⅓ Pound chicken, cooked and diced
¼ cup red onion, cut into small dice
1 cup fresh tomatoes, cut into medium dice
½ tbsp minced fresh garlic
½ tbsp tomato paste
¾ tsp brown sugar
¾ tsp chopped fresh rosemary
¾ tsp chopped fresh sage
½ tsp salt