Looks complicated, but
it’s not: This classic Spanish rice dish boasts shrimp,
pork sausage and fresh pork. Kissed with saffron, and enlivened
with pimiento and green peas, this one-dish meal makes enough
for a crowd. Just add a crusty loaf of bread to serve alongside.
Any leftovers? They reheat nicely in the microwave.
Paella
1 pound boneless pork
loin, cut into 1-inch cubes
3/4 pound pork sausage
links
3/4 cup green onions, sliced
1 garlic clove, crushed
2 (14 1/2-ounce) cans chicken broth
2 cups rice
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoons saffron, crushed
1 bay leaf
1 pound fresh medium shrimp, peeled
1 (10-ounce) box frozen green peas
1 (2-ounce) jar pimiento strips, drained
2 tablespoons chopped fresh parsley
In a large skillet or
4-quart Dutch oven brown sausage over medium heat. Drain, reserving
2 tablespoons drippings in skillet; set sausage aside.
Add pork to skillet with
green onion and garlic; cook, stirring occasionally, until pork
is browned, about 8 to 10 minutes.
Return sausage to pan
with chicken broth, rice, salt, oregano, saffron and bay leaf.
Bring to a boil; reduce heat, cover and simmer 25 minutes.
Add shrimp, peas, pimiento
and parsley. Simmer, covered, for 10 to 15 minutes or until shrimp
are done. Remove bay leaf.
