When working for Inspired Chef, this was a favorite. I will be making it for clients tomorrow.
Paella Del Sol
1/4 cup olive oil
4 boneless chicken thighs, cut in half
4 smoked sausages, sliced
1 lb shrimp, peeled and deveined
2 cloves garlic, chopped finely
1 small onion, chopped
1 1/2 cups diced tomatoes, drained
6 cups chicken stock
1 tsp fresh rosemary, chopped fine
1 tsp sweet paprika
1/4 gram saffron threads
3 cups paella rice
1/2 lb green beans, cut into 2″ pieces
1. Heat olive oil in large paella pan or saute pan. Brown the chicken and sausages and set aside. In the juice remaining, saute the garlic, onion and tomatoes until softened. Return the chicken to the pan, add the rosemary, paprika, saffron and rice. Saute until the rice is well coated. Add 1 cup of chicken stock and stir well to scrape up anything stuck to the bottom of the pan.
2. Add the remaining chicken stock. Cook for several minutes over hight heat, then reduce the heat. When much of the liquid has been absorbed, stir in the shrimp, sausage and green beans and cook gently until the rice is tender, about 20 minutes. Allow to stand 10 minutes before serving.
