Spanish Paella

Recipe by Tisy Adams
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a paella pan or a large skillet, heat 1 tablespoon oil over medium heat; add chicken and sausage.
  • Cook, stirring until browned, about 20 minutes.
  • Transfer chicken and sausage to a paper towel-lined plate; cover with foil to keep warm.
  • Drain off fat from paella pan.
  • Wipe pan clean.
  • In the same skillet, heat remaining oil.
  • Add garlic and yellow onion.
  • Cook, stirring until tender, about 5 minutes.
  • Add rice and turmeric.
  • Cook, stirring, for 2 minutes longer.
  • Add broth to pan.
  • Reduce heat to low; cover and simmer until rice is tender, about 30 minutes.
  • Return chicken and sausage to pan.
  • Add bell pepper, green onions, cilantro, jalapeno pepper and red pepper flakes.
  • Cook, uncovered, stirring frequently, for 15 minutes.
  • Add shrimp and peas; cook until shrimp are opague, about 5 minutes longer.
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