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Delicious Paella recipe that substitutes some traditional ingredients to make it a little more affordable.
Prep Time: 00:00
Cook Time: 00:00
1 packet goya seasoing with saffron
6 cups chicken broth
2 tsp smoked paprika
2 medium onions, chopped
2 red bell peppers, chopped
2 tomatoes, chopped
1 rd bell pepper, sliced
4 garlic cloves, minced
3 boneless, skinless, chicken thighs, 2 inch cubes
12 large shrimp, peeled with the tail on
1 lb sausage (polish or whatever sausage you like)
8 tbsp extra virgin olive oil
salt and pepper to taste
2 cups jasmine rice
1Add broth, paprika and Goya Seasoning to a pot and heat, covered.
2In a paella pan, add 2 tbsp olive oil. Brown the chicken pieces and sausage. Remove.
3Add the remaining olive oil and onions over medium heat until translucent. Add the bell peppers, cook about 3 minutes.
4Add the tomatoes and garlic and simmer until they have a sauce-like appearance. Salt and pepper to taste.
5Pour in the rice. Stir until the rice is covered with the tomato mixture. Add chicken and chorizo pieces.
6Slowly add all of the broth to the paella. Stir the rice mixture around until it is evenly distributed throughout the pan. Do not stir after this point.
7Simmer until the rice is about done. Place the shrimp onto the mixture one-by-one, evenly distributing throughout. Simmer until all of the broth has been absorbed, adding extra liquid if necessary.
8Remove from heat, gently cover with foil and let sit for another 10 minutes. Garnish with bell pepper slices and lemon wedges.
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