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
  1. Heat a splash of oil in a (very) large sauté pan.
  2. Brown the chicken and sausages. Set aside (remove from pan) once browned.
  3. Over medium heat sauté the onions until golden.
  4. Add the garlic and stir for a few moments.
  5. Drain the liquid from the tomatoes and add them to the pan.
  6. Gently mash tomatoes to break them apart.
  7. Add rice, stock, wine, bay leaves, rosemary, red pepper, the cooked chicken and sausage and the uncooked shrimp.
  8. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

 

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