Last Friday night we had a Frio River trip planning session (dinner and cards for the girls)! Our main dish was a paella. It was scrumptious, and there was enough for everyone to take a little home. If you like one dish meals, you have to try this.
- 1/4 cup extra virgin olive oil
- 4 smoked sausages (or one pkg Spanish chorizo*), sliced
- 2 cloves garlic, chopped finely
- 1 small onion, chopped
- 1 1/2 cups chopped tomatoes, drained
- 6 cups chicken stock
- 1/4 gram saffron threads, ground into powder with little sugar
- 1 tsp rosemary
- 1 tsp smoked paprika
- 3 cups paella rice (Verde Valle Morelos rice, works well)
- 2 lbs shrimp, cleaned
- 1/2 lb green beans or asparagus, cut into 2" pieces
- Heat oil in large paella pan or large sauté pan. Brown the sausages, and set aside.
- In the juices remaining, sauté the garlic, onion, and tomatoes until the mixture softens.
- In a saucepan, combine stock and saffron. Heat just to boiling, and turn off.
- Return the sausage to the pan with the garlic and onion. Add rosemary, paprika, and rice. Sauté until the rice is coated.
- Add 1 cup of stock, and deglaze pan.
- Add the remaining chicken stock. Cook for several minutes on high, then reduce the heat.
- When much of the liquid has been absorbed, stir in the shrimp and green beans. Cook until rice is tender, about 20 minutes (you may have to cover pan).
- Let rest 10 minutes and serve.
- *Spanish chorizo is a dried chorizo, typically sold in the deli section of a big supermarket.
- Use chicken instead of shrimp, or use half shrimp and half chicken, or use pieces of firm white fish.