Colorful and tasty crowd pleaser.
Working Man's Paella
- 2 tbsp. olive oil
- 1 clove garlic chopped fine
- 1 green pepper sliced
- 1 14 oz. can diced tomatoes
- 3/4 cup long grain rice
- 1 cup chicken broth
- 4 oz. frozen peas thawed
- 1/4 tsp. turmeric
- 1/8 tsp. paprika
- 1/8 tsp ground black pepper
- 1/4 tsp. kosher salt
- 6 oz. medium shrimp cooked, tail off, deveined
- 2 cups cooked chicken breast cubed or sliced
- 2 (6 oz.) Italian or chorizo sausages cooked and thinly sliced
Preheat oven to 350°F.
In a large skillet over medium heat saute the garlic and green pepper in olive oil for 2 minutes. Add tomatoes, broth, rice, peas and spices. Bring the mixture to a boil and add the shrimp, chicken and sausage. Stir until well mixed.
Transfer the mixture to a 2 qt. casserole dish and cover. Bake in preheated oven for 45 minutes, or until all the liquid is absorbed.
When I'm planning on a paella, I usually cook off some extra chicken and sausage ahead of time and freeze it. It's handy to have on hand.
Did you know: In 1999, a team in El Salvador cooked a paella consisting of 1000 lbs. of chicken, 400 lbs. of pork, 1000 lbs. of vegetables, and 550 lbs. of rice. The dish was enough to feed 2500 people. And we get stressed out over the in-laws coming to dinner!