Recipes
Paella
Anne Banville
Anne Banville travels the world for the USA Rice Federation to find interesting ways to teach consumers how to cook and enjoy rice. This classic Spanish dish from Valencia is delicious and healthy; it makes a complete meal on one plate and is a great illustration of the versatility of rice.
Serves 6
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1/2 pound hot or sweet Italian sausage links
1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 cup rice of your choosing
1 cup chopped onion
1 1/2 cups chicken broth
1 (8-ounce) can stewed tomatoes, with juice, chopped
1/2 teaspoon sweet paprika
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon ground saffron
1/2 pound medium shrimp, peeled and deveined
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 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, or until rice is tender and liquid is absorbed. Serve immediately.