Chicken and Shrimp Paella

Chicken and Shrimp Paella: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

1 cup (190 g) short-grain brown rice

2 1/2 cups (570 ml) chicken broth

1/4 teaspoon saffron threads

1/4 teaspoon turmeric, optional

2 tablespoons (28 ml) olive oil, divided

1 link (4 ounces, or 115 g) spicy chicken sausage

3/4 pound (340 g) boneless, skinless chicken thighs, chopped into bite-size pieces

3/4 pound (340 g) medium shrimp, peeled and deveined

1 large yellow onion, chopped

2 cloves garlic, crushed and chopped

1/2 pound (225 g) mushrooms, stemmed and chopped (cremini or portobello work well)

1/4 cup (60 ml) dry sherry

1 red bell pepper, seeded and chopped

3 large, ripe heirloom tomatoes, chopped

1 teaspoon smoked Spanish paprika (sweet or hot, to taste)

1/2 teaspoon each salt and fresh-ground black pepper

1/4 to 1/2 teaspoon cayenne pepper, to taste

1 cup (130 g) frozen baby peas

Cooking Instructions:

Combine the rice, broth, saffron, and turmeric in a large saucepan and bring to a boil over high heat. Stir once, reduce the heat, cover, and simmer for about 45 minutes, or until the rice is tender but some liquid remains in the pot.

While the rice is cooking, preheat the oven to 400°F (200°C, or gas mark 6).

In a large Dutch oven, add 1 tablespoon (15 ml) of the olive oil and heat over medium-high heat.

Remove the sausage from the casing and crumble into the pan. Cook for about 2 minutes. Add the chicken pieces and cook for 1 to 2 minutes, turning occasionally, until browned on all sides and just cooked through. Remove from the pan and set aside.

Add the shrimp to the Dutch oven and cook for about 1 minute, or until they just turn pink. Remove from the pan and set aside with the chicken.

Add the remaining 1 tablespoon (15 ml) olive oil and onion and cook for 3 to 4 minutes, or until the onion has softened. Add the garlic and mushrooms and cook about 3 to 4 minutes, or until the mushrooms have released their juices. Add the sherry and cook until it is mostly evaporated. Reduce the heat, add the bell pepper, and cook for 3 minutes. Add the tomatoes, paprika, salt, and peppers, and cook, stirring frequently, until the tomatoes have started to break down and all the veggies are relatively soft. Fold in the rice and extra liquid until well combined. Adjust the seasonings, if necessary. Pour the peas over the top and bake in the oven for about 10 minutes.