Description Edit

This bold, meaty version of the paella is made and packed with herbs, spices, and real vegetables and cooked to great, yellow perfection, as it is good with other meat dishes and maintains a red-hot, steamy taste with the rice, poultry, seafood, and sausage.

Ingredients Edit

Directions Edit

  1. Heat oil in a large skillet over moderate-high heat.
  2. Cook sausage, chicken, shrimp, garlic, and onion 3 to 5 minutes.
  3. Add rice and red pepper. Just cook, stirring, until rice is lightly browned.
  4. Add clam juice, stock, saffron or turmeric, and paprika.
  5. Bring to a boil; reduce heat, cover, and simmer 20 minutes, or until rice is tender and liquid is absorbed. Mix with peas and tomatoes and serve but scoop or spoon the cooked paella in a large plate.

Nutritional Information Edit

Servings: 2-3 scoops per plate

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