recipelink.com Chat Room Recipe Swap - 2001-06-20
From: Kelly~WA
Easy Sausage Paella
Makes 6-8 servings
1/4 cup olive oil
1 small onion, peeled and cut in thin strips
2 garlic cloves, minced
1 red bell pepper, seeded, diced
2 cups (or 1, 14 1/2 ounce can) chicken stock
2 cups regular rice
1 teaspoon saffron (or turmeric)
Salt and pepper to taste
1 pound smoked fully cooked sausage, cut into 1/2 inch slices
1 cup frozen artichoke hearts, thawed, halved if large
1/2 pound large raw shrimp, cleaned
1 cup frozen peas
Heat oil in heavy large skilled with a tight fitting lid; add onion, garlic and bell pepper. Saute on medium until onion is golden, about five minutes. Add rice, stir and cook till golden, about four minutes. Meanwhile, heat chicken stock and saffron to boiling. Add to rice and bring back to boil, covered. Add sausage and artichoke hearts; cook, covered 6-7 minutes until heated through. Arrange cooked shrimp around edges of skillet and peas in center. Cover and cook four to five minutes until shrimp is pink.
Recipe also works well with smoked bratwurst.
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