CHICKEN AND SHRIMP PAELLA
2 tablespoons olive oil
¾ pound shrimp (deveined and peeled)
1 chicken sausage sliced in rounds
1 medium onion (finely chopped)
2 minced garlic cloves
1 ½ cup long grain rice
¼ teaspoon parika
¼ teaspoon ground tumeric
1 can dices tomatoes
2 cans chicken broth
coarse salt and ground black pepper
1 cup thawed frozen peas
In heavy pan, heat 1 tablespoon olive oil over med/high heat.
Cook shrimps until just pink (4-5 min). Do not overcook!!!. Transfer to a plate.
-Add remaining tablespoon of oil and the sausage, cook over medium to high heat until just browning. (2 min). Add onion and cook. Stirring until translucent. (3-4 min). Add garlic and rice. Cook while stirring to coat until rice is translucent (1-2 min).
Stir in paprika, tumeric, tomatoes and broth, scraping up browned bits from the pan with a wooden spoon. Season with salt and pepper to taste.
Bring to a boil, reduce the heat to a simmer.
Cover and cook until rice is tender and has absorbed almost all liquid. (20-25 min).
Stir in peas (cook 1 min).
Stir in cooked shrimp.
SERVE!!! ENJOY!!!
Recipe and photo posted by Amanda Conradie
