Ingredients: |
Ingredients: Ingredients:
1 ½ cups rice (long grain non clumping, e.g. not oriential, basmanti is fine)
about a pound each of Hilshire polskia kielbasa (polish sausage), shrimp (50-70 per pound) and chicken.
Large onion
24 oz jar of La Victoria thick and chunky salsa (mild)
12 oz can of red enchalada sauce (Hatch is excellent if a bit on the hot side, La Victoria mild is also good). It's hard
to find 12 oz cans, if you get a bigger can you can tune the mixture.
olive oil
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Directions: |
Directions: cook the rice. While doing that slice the sausage and chicken in to pieces, the sausage should be on the order of 1/8” thick, the chicken about the same size as the shrimp. Cut the onion into pieces about the size of the sausage.
In a large skillet, saute' the sausage and chicken in olive oil be careful not to burn the oil. About the time the sausage and onion are done add the onion and continue sauteing for a minute or so.
Add the rice, salsa and enchalada sauce; stir it all together. It doesn't hurt to put in a little robust red wine at this point but don't over do it.
Stir and simmer for a while, add the shrimp, cover so it doesn't dry out and continue simmering. It's ready in ten to fifteen minutes or so, longer slow cooking is good up to a half hour or so.
Tuning:
Obviously you can use the hotter salsas and enchalada sauce but don't over do it, this is Spanish inspired, i.e. Mediterranian, not a Tex-Mex test of bravery. Different onions have a significant effect on the taste and strength. Fine tune the consistancy with a little water at the end, it should be nicely between runny and dried out.
The above makes about 5 pounds of food so it feeds quite a few people. It's a little light on the rice by european standards. If you put the onion in at the same time as the shrimp it will retain much more of an independent identity. That's a personal choice thing, but you probably want to use a milder onion if you do. |
This recipe for Polish Paella is from