Sausage and Veggie Paella

 3 tablespoons extra virgin olive oil

½ yellow onion, diced

3 cloves of garlic, minced

4 chorizo sausages, cut into ½  inch slices

1 red bell pepper, sliced into thin strips

1 tablespoon tomato paste

1 zucchini, sliced into half moons

1 yellow squash, sliced into half moons

1 can diced tomatoes, drained

1 cup paella rice (bomba, arborio or a short grain rice)

3 cups chicken or vegetable stock

2 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon pepper

¼ cup frozen peas

Lemon wedges and chopped fresh parsley for garnish


Preheat the oven to 450 degrees F.


In a large oven proof saute pan, heat the extra virgin olive oil over medium high heat. Add the onion, garlic, sausage and bell pepper to the pan.  Saute for 4-5 minutes or until the veggies have softened.  Add tomato paste and stir to combine.  Cook for another 2 minutes.


Add the zucchini, squash, tomatoes, rice, stock, paprika, salt and pepper.  Stir to combine. 


Bring mixture to a simmer. Add the peas, cover and place in the oven for 10 minutes.  Take the cover off and cook for another 10 minutes. 

NOTE: For a crispy bottom on the paella, put paella on the stove on medium high heat for 3 minutes after you take the pan out of the oven. 


Garnish with parsley and lemon wedges


Serve with 2020 Condado de Haza Crianza




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