|
4 tbsp |
Olive oil |
|
2 cups |
Basmati rice or other long-grain rice |
|
2 |
Large onions, chopped |
|
4 tbsp |
Chopped garlic |
|
1 cup |
Salsa |
|
4 cups |
Hot chicken broth |
|
1 lb |
Kielbasa or other smoked sausage, sliced 1/2 inch thick |
|
2 tsp |
Paprika |
| 1 lb | Chicken breasts, cut into 1 1/2 inch pieces |
| 2 | Carrots, cut into 1/2 inch slices |
| Salt and pepper to taste | |
| 1 lb | Large shrimp, peeled |
| 2 cups | Frozen peas, thawed |
| 1 | Bell pepper, chopped |
| 2 tbsp | Chopped flat-leaf parsley |
1. Prepare the rice by heating 2 tbsp oil in a large pot over medium heat.
2. Add the rice and 1 onion.
3. Cook, stirring occasionally, until the rice begins to brown lightly, about 12 minutes.
4. Add 2 tbsp garlic and cook for one minute longer.
5. Add salsa and cook, stirring until the liquid is absorbed, about 1 to 2 minutes.
6. Stir in the hot chicken broth and bring to a boil.
7. Reduce the heat to a simmer, cover and cook for 20 minutes.
8. To complete the paella, heat 2 tbsp oil in a large frying pan over medium-high heat.
9. Add 1 onion and kielbasa.
10. Cook, stirring until the onion is soft, about 10 minutes.
11. Sprinkle in the paprika and cook for one minute.
12. Add the chicken, carrots, bell pepper, 2 tbsp garlic, salt and pepper.
13. Cook, stirring until the chicken is cooked through, about 5 minutes.
14. Add the shrimp and peas.
15. Cook, stirring until the shrimp turns pink, about 2 minutes.
16. To serve, fluff the rice with a fork then combine it with the kielbasa, chicken, shrimp, and vegetables, tossing well.
17. Serve in a large, shallow bowl or platter sprinkled with the chopped parsley.