1 clove garlic, minced
1 tablespoon extra virgin olive oil
½ pound hot or sweet Italian sausage links
½ pound boneless, skinless chicken breast, cut into 1” pieces
1 cup rice (preferably brown rice)
1 cup chopped onion
1 ½ cups chicken broth
1 (8-ounce) can stewed tomatoes, with juice, chopped
½ teaspoon sweet paprika
⅛ to ¼ teaspoon ground red pepper
⅛ teaspoon ground saﬀron
½ pound medium shrimp, peeled and deveined
½ cup red bell pepper strips
½ cup green bell pepper strips
½ cup frozen green peas
- Heat the garlic and oil in large skillet or paellero (special paella pan) over medium-high heat. Remove the sausage meat from its casings. Add the chicken and sausage to oil and stir until browned, about 10 minutes. Spoon oﬀ all but 1 tablespoon drippings from the skillet.
- Add the rice and onion. Cook, stirring, until the onion is transparent and rice is lightly browned, about 5 minutes. Add the broth, tomatoes and their juice, paprika, red pepper, and saﬀron. Bring to a boil; reduce heat, cover, and simmer for 10 minutes.
- Add the shrimp, red and green pepper strips, and peas. Cover and simmer for 10 minutes (white rice)/30 minutes (brown rice), or until rice is tender and liquid is absorbed. Serve immediately.
Anne Banville for “The Oldways Table”