Ingredients: |
Ingredients: FOR THE RICE:
2 tbsp. olive oil
2 c. basmati rice or other long grain rice
1 large onion, chopped
2 tbsp. chopped garlic
1 c. prepared salsa
4 c. hot chicken broth
FOR THE REST:
2 tbsp. olive oil
1 large onion, chopped
1 lb. smoked kielbasa or other smoked sausage, sliced 1/2-inch thick
2 tsp. paprika
1 lb. skinless, boneless chicken breats, cut into 1&1/2 inch pieces
2 carrots, cut into 1/2 inch dice
1 red bell pepper, seeded and cut into 1/2 inch dice
2 tbsp. chopped garlic
salt and freshly ground black pepper, to taste
1 lb. large shrimp, peeled
2c. frozen peas, thawed (I use 1 c. frozen baby peas)
2 tbsp. chopped flat-leaf parsley
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Directions: |
Directions:1. Prepare the rice: Heat the oil in a large pot over medium heat. Add the rice and onion; cook, stirring occasionally, until the rice begins to brown lightly, about 12 minutes. Add the garlic and cook one minute longer. Add the salsa and cook, stirring, until the liquid is absorbed, about 1 to 2 minutes. Stir in the hot chicken broth and bring to a boil; reduce the heat to a simmer, cover and cook for 20 minutes. Remove from the heat and let rest, covered, for 20 minutes.
2. To complete the paella, heat the oil in a large frying pan over medium-high heat. Add the union and kielbasa; cook, stirring until the onion is soft, about 10 minutes. Sprinkle in the paprika and cook for 1 minute. Add the chicken, carrots, bell pepper, garlic, salt and pepper; cook, stirring until the chicken is cooked through, about 5 minutes. Add the shrimp and peas; cook, stirring, until the shrimp turns pink, about 2 minutes.
3. To serve, fluff the rice with a fork, then combine it with the meat, chicken, shrimp and vegetables, tossing well. Serve in a large, shallow bowl or on a platter sprinkled with the chopped parsley. This makes a beautiful centerpiece in the middle of the table. |
This recipe for Paella (Paul Angelucci - Best Main Course Winner) is from