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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My husband loves paella, so my mother adapted her recipe to make it kosher for him. It's wonderful! Ingredients:
2 1/2-3 lbs chicken pieces |
3/4-1 lb bulk turkey sausage |
3 tablespoons olive oil |
1/2 cup chopped onion |
3 tomatoes, seeded and cut into large dice |
1 quart low sodium chicken broth |
2 cups uncooked long grain white rice |
2 teaspoons salt (or to taste) |
1/2 teaspoon black pepper |
1 garlic clove, minced |
1/4 teaspoon saffron thread, crumbled (be careful not to lose any!) |
1 lb boneless halibut fillet, cubed (or any firm-fleshed fish) |
1 cup frozen peas, thawed |
1 (13 ounce) can water-pack artichoke hearts, drained |
Directions:
1. Brown chicken pieces in olive oil in a large, deep saute pan. Remove and set aside.
2. Brown sausage, breaking apart as it cooks, in drippings in pan.
3. Add onion and tomatoes and cook until tender.
4. Stir in broth, rice, and seasonings. Return chicken to pan. Cover and simmer 20 minutes.
5. Add fish and carefully stir into paella. Cook another 15 minutes.
6. Add peas and artichoke hearts and cook until heated through.
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