Italian Sausage Paella
|Chicken stock/2 cups canned chicken broth mixed with 2 cups water||4 Cup (64 tbs)|
|Crushed saffron threads||1⁄2 Teaspoon|
|Chorizo/Hot italian sausage||8 Ounce, cut into 1-inch lengths|
|Broiler fryer chicken||1 , cut into 8 pieces|
|Olive oil||1⁄4 Cup (4 tbs)|
|Yellow onion||1 Large, coarsely chopped|
|Sweet red pepper||1 Large, cored, seeded, and coarsely chopped|
|Sweet green pepper||1 Large, cored, seeded, and coarsely chopped|
|Tomatoes/4 cups canned crushed tomatoes||4 Large, cored, seeded, and coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Long grain white rice||2 Cup (32 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Medium shrimp||1 Pound, shelled and deveined|
|Frozen green peas/1 package (10 ounces) frozen seas||2 Cup (32 tbs), thawed and drained|
Bring half of the stock to a simmer in a small saucepan over low heat.
Add the saffron, if desired, cover, and simmer for 10 minutes.
Meanwhile, heat a 4-quart Dutch oven over moderately low heat for 1 minute.
Add the chorizo and brown about 10 minutes.
Transfer to a plate and discard all but 2 tablespoons of the drippings.
Pat the chicken dry, then arrange skin side down in the Dutch oven in a single layer.
Brown for 7 to 8 minutes, turn, and brown the other side for 6 to 7 minutes.
Transfer to a platter.
Pour off the drippings.
Add the oil to the Dutch oven and heat for 30 seconds over moderate heat.
Add the onion and red and green peppers and saute for 10 minutes or until lightly browned.
Add the tomatoes, garlic, and paprika, bring to a simmer, and cook, uncovered, for 5 minutes.
Stir in the rice, the saffron mix ture, the remaining stock, and the salt and black pepper, and bring to a simmer.
Add the chicken and chorizo, reduce the heat to low, cover, and simmer for 15 minutes.
Turn the chicken over and add the shrimp and peas.
Cover and simmer for 15 minutes or until the liquid has been absorbed.