What have you been up to in the kitchen?

Sunday, August 17, 2008

Weeknight Paella

I cut this recipe out of our local free paper, The Link. I haven't had a chance to make it yet, but in honor of my quickly approaching move to Spain, here it is:

3 C Quick Cooking brown rice
1 C frozen Peas
1 tbsp EVOO
2 chicken breasts, diced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
4 oz. cooked smoked turkey sausage, sliced
1 (15 oz) can crushed tomatoes
1/4 tsp each of saffron threads, paprika, turmeric (i don't even know what that IS), and hot sauce (optional)
8 oz (1/2 lb) medium shrimp, peeled and deveined

1- Prepare rice according to directions. When removed from heat, stir in peas, and let stand for 5 minutes
2- Heat oil in non-stick skillet over medium-high heat. Add chicken and cook, stirring frequently, until done. Remove and set aside. Add onion and garlic and cook until tender. Add sausage and heat through.
3- Stir in tomatoes, spices and seasonings. Bring to a simmer, add shrimp. Cover and cook until Shrimp is done. Stir in Chicken and brown rice, and serve with pita triangles, crusty bread, etc.

1 comment:

Tiffany said...

Turmeric is this great, brightly colored mustard-like powder that is used often in mediterreanean and middle eastern cooking. I once made a lentil and lamb shank stew with it. Very tasty! We should make this recipe sometime soon- I have all of the ingrediants!