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Spanish rice and raisins with chicken, sausage and shrimp.
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|1 tbsp Olive Oil|
|1/4 lb Chorizo Sausage cut into 1/4 inch rings and browned|
|1/4 lb Chicken cooked and diced|
|1/4 whole Red Onion cut into small dice|
|1 cp Tomatoes cut into medium dice|
|1/2 tbsp Fresh Minced Garlic|
|1/2 tbsp Tomato Paste|
|3/4 tsp Brown Sugar|
|3/4 tsp Sprigs Fresh Rosemary chopped|
|3/4 tsp Sprigs Fresh Sage chopped|
|1/2 tsp Salt|
|1/2 tsp Pepper|
|1/4 tsp Saffron Threads|
|pnch Red Pepper crushed|
|3/4 cp California Golden Raisins|
|1 1/2 cp Chicken Stock|
|1/4 cp Roasted Red Peppers julienne|
|3/4 cp Spanish Rice or arborio|
|1/4 lb Small Shrimp 35-40 count, peeled and deveined|
|pc Lemon Wedges for garnish|
|whole Manzanilla Olives for garnish|
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.