ONE-HOUR PAELLA |
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Ingredients 4 12-Ounces Italian sausage links -- cut into 1" pieces
1 medium onion -- chopped
1 small red bell pepper -- chopped
1 small green bell pepper -- chopped
2 large garlic cloves -- crushed
2 each boneless skinless chicken breast halves -- cut into 1" pieces
1 1/2 cups long-grain rice
2 1/4 cups chicken broth
salt
pepper -- freshly ground
12 medium prawns -- in shells
2 medium tomatoes, peeled -- quartered, seeded
1 pinch saffron -- ground
French bread
1 medium onion -- chopped
1 small red bell pepper -- chopped
1 small green bell pepper -- chopped
2 large garlic cloves -- crushed
2 each boneless skinless chicken breast halves -- cut into 1" pieces
1 1/2 cups long-grain rice
2 1/4 cups chicken broth
salt
pepper -- freshly ground
12 medium prawns -- in shells
2 medium tomatoes, peeled -- quartered, seeded
1 pinch saffron -- ground
French bread
Procedures
Saute sausage in heavy Dutch oven over medium-high heat until cooked through, 5-6 minutes. Reduce heat to medium. Add onion, bell peppers and garlic and saute until onion is soft, about 5 minutes. Add chicken and saute until lightly browned, about 6-8 minutes. Add rice and saute until translucsent, about 2 minutes. Add broth. Season with salt and pepper. Bring to boil. Refuce heat to low, cover and simmer until almost all the liquid is absorbed, about 20 minutes.
Stir rice mixture with fork. Add prawns, tomatoes and saffron. Cover and cook until all liquid is absorbed and prawns are pink, about 8-10 minutes. Serve paella with French bread.
Saute sausage in heavy Dutch oven over medium-high heat until cooked through, 5-6 minutes. Reduce heat to medium. Add onion, bell peppers and garlic and saute until onion is soft, about 5 minutes. Add chicken and saute until lightly browned, about 6-8 minutes. Add rice and saute until translucsent, about 2 minutes. Add broth. Season with salt and pepper. Bring to boil. Refuce heat to low, cover and simmer until almost all the liquid is absorbed, about 20 minutes.
Stir rice mixture with fork. Add prawns, tomatoes and saffron. Cover and cook until all liquid is absorbed and prawns are pink, about 8-10 minutes. Serve paella with French bread.
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