Name: Paella
Ingredients: 1 lb. boned and skinned chicken breast halves (cut in 1/2" pieces); 1/2 lb. andouille sausage (sliced 1/4" thick); 1/2 lb. shrimp (peeled); 1 large onion (diced); 2 cloves garlic (minced); 1/2 cup white wine; 1 can chicken broth or stock; 1 1/3 cups arborio rice; 1/2 teaspoon saffron threads; 1/2 teaspoon hot paprika (optional); 2 tablespoons olive oil; 16 ounces frozen green peas (small)

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Paella

Course: Main Course, Seafood

Servings:

Author: Conrad Wood

Ingredients

1 lb. boned and skinned chicken breast halves cut in 1/2" pieces
1/2 lb. andouille sausage sliced 1/4" thick
1/2 lb. shrimp peeled
1 large onion diced
2 cloves garlic minced
1/2 cup white wine
1 can chicken broth or stock
1 1/3 cups arborio rice
1/2 teaspoon saffron threads
1/2 teaspoon hot paprika optional
2 tablespoons olive oil
16 ounces frozen green peas small

Instructions

Heat olive oil in large non-stick skillet and saute chicken a few minutes. Remove chicken from pan and set aside. Saute onion, garlic and andouille sausage.
Deglaze pan with white wine and cook down a few minutes. Add chicken broth, chicken, rice, saffron, salt and pepper. Cover with fitted lid and cook on top of stove on low heat about 18 minutes. Add more broth if necessary until rice is al dente. Turn off heat and add shrimp and frozen peas and cover until shrimp are pink. Adjust seasonings and serve.