Paella

prep time:: 20 min
total time:: 1 hr

Makes 6 servings

Paella is an internationally known Spanish rice dish which originated in the province of Valencia. It consists of white rice, vegetables, meat and/or seafood. The original Valencian recipe calls for rabbit meat instead of seafood. Paella derives from the Latin word patella for pan. The paellera is traditionally round, shallow and made of polished steel with two handles.

ingredients

Pam
1 pound medium shrimp, peeled and deveined
2 chicken sausages, sliced in 1/2-inch rounds
2 medium onions, finely chopped
3 cloves garlic, minced
2 cups uncooked rice
1/4 tsp paprika
1/4 tsp ground turmeric
1 can diced tomatoes
2 cans chicken broth
Salt and ground pepper to taste

directions

1
1. In a heavy large skillet, spray Pam over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
2
2. Using the same skillet, spray Pam again and add sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes.
3
3. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes.
4
4. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
5
5. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon.
6
6. Season with salt and pepper.
7
7. Bring to a boil, then reduce heat to a simmer.
8
8. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes.