Ready in 45 minutes

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.

Top-ranked recipe named "Paella"

3 avg, 2 review(s) 50% would make again


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1 pound boneless pork loin; cut into 1-inch cubes
3/4 pound pork sausage links
3/4 cup green onions; sliced
1 clove garlic; crushed
2 14.5-oz cans chicken broth
2 cups Rice
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoons saffron; crushed
1 bay leaf
1 pound fresh medium shrimp; peeled
1 10-oz box frozen green peas
1 2-oz jar pimiento strips; drained
2 tablespoons Chopped fresh parsley

Original recipe makes 6



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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I used garbanzo beans instead of peas and used pimento spice instead of pimento. and substituted cilantro for the parsely - turned out wonderful!
dakotabear 3 years ago
Republished with permission, National Pork Council [I posted this recipe.]
tyson 8 years ago
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