Spanish-Style Paella

Name: Spanish-Style Paella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 397 grams can stewed tomatoes, undrained; 237 milliliters chicken broth; 1 garlic clove, minced; 0 teaspoons ground cayenne pepper; 227 grams Johnsonville® Mild Ground Italian Sausage; 237 milliliters uncooked long grain rice; 1 Tbsp olive oil; 237 milliliters chopped onion; 1 teaspoons paprika; 118 milliliters frozen peas; 118 milliliters green pepper strips; 118 milliliters sweet red pepper strips; 10 strands saffron, crushed or 1/8 teaspoon ground saffron; 0 teaspoons salt; 227 grams uncooked medium shrimp, peeled and deveined; 227 grams boneless skinless chicken breasts, cubed

The recipe Spanish-Style Paellan is ready in about 45 minutes and is definitely an amazing gluten free and dairy free option for lovers of European food. This main course has 281 calories, 19g of protein, and 11g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have paprika, pepper strips, pepper strips, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

In a large saucepan over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently.

Ingredients you will need

Whole Chicken

Sausage

Cooking Oil

Equipment you will use

Sauce Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Drain if necessary.

Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently.

Ingredients you will need

Onion

Rice

Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.

Ingredients you will need

Tomato

Ground Cayenne Pepper

Paprika

Saffron

Broth

Salt

Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed.

Ingredients you will need

Peppers

Shrimp

Peas

Rice

Equipment

Sauce Pan

Ingredients

Servings:

397grams

can stewed tomatoes, undrained 237milliliters

chicken broth 1

garlic clove, minced 0teaspoons

ground cayenne pepper 227grams

Johnsonville® Mild Ground Italian Sausage 237milliliters

uncooked long grain rice 1Tbsp

olive oil 237milliliters

chopped onion 1teaspoons

paprika 118milliliters

frozen peas 118milliliters

green pepper strips 118milliliters

sweet red pepper strips 10

strands saffron, crushed or 1/8 teaspoon ground saffron 0teaspoons

salt 227grams

uncooked medium shrimp, peeled and deveined 227grams

boneless skinless chicken breasts, cubed

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Vina Herminia Tempranillo. It has 4.2 out of 5 stars and a bottle costs about 14 dollars.

Vina Herminia Tempranillo

A very clean and structured wine, showing the nuances of its aging in new American oak. Intense dark fruits with aromas of ripe fruit and licorice with vanilla notes typical of American oak aging. Generous and balanced.