Spanish Paella
- 2 Chicken breasts, boneless/skinless (cut into 1” cubes)
- 2 Turkey sausages (cut into 1” pieces) – look for organic, low sodium sausage without gluten, soy or nitrates.
- 2 Spanish onions, peeled and chopped
- 10 Garlic cloves, peeled
- 28 oz can Whole tomatoes
- 2 cups Brown rice
- 3 cups Chicken stock
- 1 cup of red or white wine (can omit..but really..why would you)
- 3 Bay leaves
- 1 sprig Fresh rosemary
- 1 Red pepper (cut into ½” pieces)
- 1lb of shrimp (shelled)
- 1-2 tbsp Avocado oil
- Heat a splash of oil in a (very) large sauté pan.
- Brown the chicken and sausages. Set aside (remove from pan) once browned.
- Over medium heat sauté the onions until golden.
- Add the garlic and stir for a few moments.
- Drain the liquid from the tomatoes and add them to the pan.
- Gently mash tomatoes to break them apart.
- Add rice, stock, wine, bay leaves, rosemary, red pepper, the cooked chicken and sausage and the uncooked shrimp.
- Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.
Cedar's Whim 