Chicken & Sausage Paella

1 tb oil

14 oz chorizo (or other) cut into 1/2 ” diagonal slices

1 small onion chopped

1 red pepper chopped

2 tb white wine

1 pinch saffron threads

2 roasted garlic cloves, chopped

1/4 tsp paprika

1 tomato chopped

2 cups chicken stock

1 1/4 lbs roasted chicken meat chopped (no bones or skin)

2 cups short or medium grained rice

2 bay leaves

1/2 cup frozen peas

Salt & pepper to taste

Bake at 400 for about 20 minutes

METHOD

CHICKEN AND SAUSAGE PAELLA

PRE HEAT OVEN TO 400

SOAK THE SAFFRON IN THE WINE AND SET ASIDE.

HEAT OIL IN A LARGE CASSEROLE OR PAELLA PAN OVER HIGH HEAT.

ADD SAUSAGE AND COOK UNTIL BROWNED AND FRAGRANT, ABOUT 1 MINUTE.

ADD ONION AND PEPPERS, COOK FOR ABOUT 5 MINUTES UNTIL THEY HAVE SOME COLOR. ADD THE GARLIC AND COOK AND STIR FOR ABOUT ANOTHER 3 MINUTES.

ADD RICE, PAPRIKA, SAFFRON IN WINE AND BAY LEAVES. STIR TO COMBINE AND COAT THE RICE.

ADD STOCK AND BRING TO A BOIL, ADD CHICKEN, FROZEN PEAS, TOMATO AND SALT AND PEPPER AND STIR TO COMBINE.

TRANSFER SKILLET TO OVEN OR TRANSFER TO AN OVENPROOF DISH AND PUT IN OVEN. COOK UNCOVERED UNTIL RICE IS TENDER AND NO LIQUID REMAINS, ABOUT 20 MINUTES.

REMOVE FROM OVEN, FLUFF WITH FORK AND SERVE IMMEDIATELY.