Paella

Name: Paella
Total time: 3600 s
Yield: 6 servings
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

Pork

14Ingredients

530Calories

60Minutes

Description

Looks complicated, but it’s not: This classic Spanish rice dish boasts shrimp, pork sausage and fresh pork. Kissed with saffron, and enlivened with pimiento and green peas, this one-dish meal makes enough for a crowd. Just add a crusty loaf of bread to serve alongside. Any leftovers? They reheat nicely in the microwave.

Ingredients

servings:

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)

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Directions

1In 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.
2Return 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.

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