Looking for a healthy, flavourful one-pot meal? Rose Reisman shares a Spanish inspired recipe.
Paella with chicken and double smoked sausage
Ingredients:
- 2 Piller’s Simply Free Double Smoked Sausage, sliced in rounds
- 12 oz skinless boneless chicken breast, cubed (3 breasts)
- 3 tbsp rice or potato flour
- 2 tsp vegetable oil
- 1 cup onion, chopped
- 2 tsp garlic, minced
- 1 cup red bell peppers, chopped
- 1 cup green bell peppers, chopped
- 1 cup short-grain Arborio rice
- 2 ½ cups chicken stock
- 2 cups plum tomatoes, chopped
- 1 ½ tsp dried basil
- ½ tsp dried oregano
- 1 bay leaf
- ½ tsp crumbled saffron threads
- pinch salt & freshly ground black pepper
- 6 oz peeled and deveined shrimp
- 12 mussels, scrubbed and beards removed
- ¼ cup fresh parsley, chopped
Method:
Dust the chicken with flour.
In a large non-stick skillet, add the vegetable oil and place over medium-high heat. Brown the chicken on all sides, about 3 minutes. Remove the from pan and set aside.
Cook the onions and garlic over medium-high heat for 4 minutes, or until softened.
Add the sausage and cook for 4 minutes or until lightly browned.
Stir in the red and green peppers, cook for 3 minutes.
Stir in the rice and cook for 1 minute.
Add the chicken stock, tomatoes, basil, oregano, bay leaf, saffron, salt and pepper. Bring to a boil. Cover, lower the heat to a simmer and cook for 20 minutes, stirring occasionally, until rice is almost tender.
Add the shrimp, mussels and reserved chicken to the sausage mixture. Increase the heat to medium-high and cook for 5 minutes, covered, or until the rice is soft and the mussels have opened. (if rice begins to stick to bottom, add another ½ cup stock)
Discard the bay leaf and any mussels that do not open. Distribute evenly among large individual bowls, garnish with parsley and serve immediately.
Courtesy Rose Reisman
www.artoflivingwell.ca
@rosereisman