James' Paella
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1⁄2 lb chorizo sausage, sliced
- 3 lbs broiler-fryer chickens, cut up
- 1 medium onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, chopped
- 1 (10 ounce) package yellow saffron rice mix, uncooked
- 3 1⁄2 cups water
- 1 lb peeled medium-size cooked shrimp
- 1 (10 ounce) package frozen English peas, thawed
directions
- Brown sausage in a large Dutch oven over medium heat. Remove sausage, reserving drippings in Dutch oven; set sausage aside.
- Add chicken pieces to reserved drippings, and cook until browned, turning once. Remove chicken, reserving drippings in Dutch oven; set chicken aside.
- Cook onion, bell peppers, and garlic in reserved drippings. Cook, stirring constantly, until tender. Stir in chopped tomatoes.
- Add yellow saffron rice mix and 3 ½ cups water; bring to a boil. Stir in reserved sausage.
- Spoon mixture into a 4-quart paella pan or baking dish. Arrange chicken pieces on top.
- Bake mixture, covered, at 375°F for 45 minutes.
- Remove casserole from oven, and top with shrimp and English peas.
- Bake, covered, at 375°F for 15 additional minutes or until chicken is done.
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