Paella

This dish is something that friends ask us to bring when we get together for potlucks...that's saying something!  My favorite recipe for paella is a fairly traditional mix of seafood and sausage.  You can alter the protein content to suit your audience.

Paella

2 c chicken broth
Goya Sazón with Azafrán (spice mixture)

Olive oil
8 oz chorizo sausage, sliced on the diagonal
1 large onion, chopped
1 large clove of garlic, chopped
1 t paprika
1 1/2 c arborio or other short-grained rice
1/2 c white wine
1 can (15 oz) diced tomatoes
1 lb shrimp, pre-cooked
1 c peas, fresh or frozen
Parsley for garnish

Mix the broth and spices together in a saucepan and heat to a low simmer.  In a dutch oven or large skillet, saute the sausage in the oil.  Add the onions and garlic and saute until softened slightly.  Add paprika and rice and stir to coat rice with oil.  Add wine, tomatoes with juice, and hot broth.  Stir and bring to a boil before transfering to a 450 oven.  Bake for about 20 minutes or slightly more until the rice has absorbed the liquid but is still sticky.  Add the shrimp to the top, stirring them slightly down into the top layer of rice.  Toss the peas over the top and return to the oven for about 5 more minutes just to heat through.  Serve with parsley garnish.