Ingredients
- 1 Tablespoon olive oil
- 1/3 Pound chorizo sausage, cut into 1/4-inch rings and browned
- 1/3 Pound chicken, cooked and diced
- 1/4 Cup red onion, cut into small dice
- 1 Cup fresh tomatoes, cut into medium dice
- 1/2 Tablespoon minced fresh garlic
- 1/2 Tablespoon tomato paste
- 3/4 Teaspoon brown sugar
- 3/4 Teaspoon chopped fresh rosemary
- 3/4 Teaspoon chopped fresh sage
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 1/4 Teaspoon saffron threads
- Pinch of crushed red pepper
- 3/4 Cup California golden raisins
- 11/2 Cups chicken stock
- 1/4 Cup julienne roasted red peppers
- 3/4 Cup arborio or Spanish rice
- 1/4 pound small shrimp (35-40 count), peeled and deveined
- Lemon wedges; for garnish
- Manzanilla olives; for garnish
Procedure
Preheat oven to 350°F. In a large roasting pan, combine first 17 ingredients; bring to simmer on top of stove. Sprinkle raw rice over mixture and stir to combine evenly. Place in oven; bake for 25-30 minutes. Add shrimp. Continue baking for 6-8 minutes or until shrimp and rice are cooked and mixture seems dry. Let paella stand for 5 minutes before serving.
Serve paella in bowls. Garnish with lemon wedges and Manzanilla olives.
Nutrition Facts Per Serving
Calories 390 (Calories from Fat 32%); Total Fat 13 ( Saturated Fat 4.5; Trans Fat 0; ); Cholesterol 85; Sodium 800; Potassium 410; Total Carbohydrate 43; Dietary Fiber 2; Sugars 17; Protein 21; Calcium 47; Iron 2;Try Another Recipe
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