Paella

Name: Paella
Ingredients: 1 pound boneless pork loin roast cut into 1-inch cubes; 3/4 pound pork sausage links; 3/4 cup green onions sliced; 1 clove garlic crushed; 29 ounces chicken broth; 2 cups rice; 1/2 teaspoon salt; 1/2 teaspoon oregano; 1/4 teaspoon saffron crushed; 1 bay leaf; 1 pound shrimp fresh medium, peeled; 10 ounces frozen peas; 2 ounces pimiento strips drained; 2 tablespoons parsley chopped

14 ingredients

2 steps

Ingredients

1 pound boneless pork loin roast cut into 1-inch cubes
3/4 pound pork sausage links
3/4 cup green onions sliced
1 clove garlic crushed
29 ounces chicken broth
2 cups rice
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon saffron crushed
1 bay leaf
1 pound shrimp fresh medium, peeled
10 ounces frozen peas
2 ounces pimiento strips drained
2 tablespoons parsley chopped

Directions

1

In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes.
2

Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.