– recipe courtesy of Piatto, Mississauga
Spanish Paella with Shrimp, Chicken and Sausage
2 chicken breasts, skin removed and cut into large chunks
2 Italian sausages, cut into 1-inch pieces
2 onions, peeled and chopped
10 whole cloves garlic, peeled
28 oz can whole tomatoes or 250 g tomato sauce
2 cups (500 mL) Arborio rice
4 cups (1 L) chicken stock
1 cup (250 mL) white wine
1 red pepper, seeds removed and chopped
1 lb shrimp, shelled and deveined
1 tsp (5 mL) smoked pimento or paprika
pinch azafran (safflower)
Heat large flat sauté pan or traditional paella pan. Add splash of oil and brown chicken and sausages. Set aside. Add onions to hot pan with another splash of oil. Sauté until golden. Add garlic and stir for a few minutes. Add tomatoes and break up with wooden spoon. Add rice, stock, wine, red pepper, reserved meat and shrimp. Simmer and cook about 30 minutes over medium heat until liquid has absorbed and rice is tender.