1 lb extra large shrimp, peeled and deveined
Salt and pepper
8-9 medium garlic cloves, minced
1 lb chicken breast cooked and sliced or cubed
1 red bell pepper, seeded and cut pole to pole into 1/2″ wide strips
8 oz Spanish chorizo, sliced 1/2″ thick on the bias
1 medium onion, chopped fine, about 1 cup
1 14.5 oz can diced tomatoes, drained, minced and drained again
2 cups long grain brown rice
3 cups chicken broth
1/2 tsp saffron thread crumbled
1 bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen green pea, thawed
2 tsp fresh parsley leaves chopped
Preheat oven to 350 degrees. Toss shrimp, 1/4 tsp salt, 1/4 tsp pepper, 1 tbsp oil and 1 tsp garlic in medium bowl; cover and refrigerate until needed. Season chicken with salt and pepper, set aside.
Heat 2 tsp oil in large Dutch oven over medium-high heat until simmering but not smoking. Add peppers and cook stirring occasionally, until skin begins to blister and turn spotty black, 3-4 minutes. Transfer peppers to small plate and set aside.
Add 1 tsp oil to now-empty Dutch oven, heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer. Transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4-5 minutes. Transfer chorizo to bowl with chicken and set aside.
Add enough oil to fat in Dutch oven to equal 2 tbsp, heat over medium heat oil until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic an cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1-2 minutes. Stir in chicken broth, saffron, bay leaf and 1/2 tsp salt; increase heat to medium-high and bring to boil, uncovered, stirring occasionally.
Cover pot and transfer to oven; cook until rice absorbs most of liquid, about 30 minutes. Remove pot from oven; add chicken and chorizo, cover pot, and transfer to oven; cook for 15 minutes. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice, arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, about 12 minutes.
Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve.
This is delicious.
|Chocolate Snack Cake|
|Asiago Cheese Bread|
We never seem to tire of making new things to eat. We love good food and strong flavors. We also like to use up ingredients that have set in the refrigerator or cupboard for a while. This time it was wild rice. And to be totally truthful I love just about anything with sausage in it.
We also like to work with fresh ingredients not a lot of cans.
1 1/2 pound bulk pork sausage
1/2 pound fresh mushrooms, sliced
2 stalks celery, coarsely chopped
1 large red pepper, coarsely chopped
1 large onion, coarsely chopped
1 tsp thyme
1 3/4 cups chicken broth
2 tbsp cornstarch
4 tbsp butter
2 cups milk
1 cup wild rice
1 cup brown rice
1 tbsp Worcestershire sauce
1 clove garlic
1 cup shredded Cheddar cheese
Stir rices together in the bottom of a large covered baking dish. Set aside.
In a large skillet brown sausage and drain off fat. Add mushrooms, celery, pepper, onion, thyme and cook until vegetables are crisp tender.
In a small sauce pan melt butter and stir in cornstarch. Add milk and cook stirring constantly until thick, add with chicken broth and Worcestershire sauce to vegetable mixture. Bring to a boil and remove from heat. Pour hot mixture over rice mix.
Stir together the sausage mixture, rice and 1/2 cup cheese. Cover with lid and bake at 350 degrees for 1-1 1/2 hour or until the rice done. Remove from oven, stir and sprinkle with remaining cheese.
I reheats for great leftovers too. Enjoy!
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|The Abbey Bag|