Looks complicated, but its not: This classic Spanish rice dish boasts shrimp, pork sausage and fresh pork. Kissed with saffron, and enlivened with pimiento and green peas, this one-dish meal makes enough for a crowd.
Yield: 6 Ready in 45 minutes
favorite of 87 people 36 people want to try
Verified by stevemur
|1 poundboneless pork loin; cut into 1-inch cubes|
|3/4 poundpork sausage links|
|3/4 cupgreen onions; sliced|
|1 clovegarlic; crushed|
|2 14.5-oz canschicken broth|
|1/4 teaspoonssaffron; crushed|
|1 bay leaf|
|1 poundfresh medium shrimp; peeled|
|1 10-oz boxfrozen green peas|
|1 2-oz jarpimiento strips; drained|
|2 tablespoonsChopped fresh parsley|
In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes.
Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.
Republished with permission, National Pork Council
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