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Paella

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

Hands-on time 12 mins
Total time 3 hrs, 30 mins
Yield

Makes 8 Servings

Mexican chorizo is made with fresh pork, while Spanish chorizo is made with smoked pork.

Ingredients

  • 3 (5-oz.) packages yellow rice
  • 1 pound Spanish chorizo sausage, cut diagonally into 1/2-inch slices
  • 4 skinned and boned chicken thighs, cubed
  • 1 (8-oz.) container refrigerated prechopped tricolor bell pepper
  • 1 (5.75-oz.) jar pimiento-stuffed Spanish olives, drained
  • 1 (8-oz.) container refrigerated prechopped onion
  • 2 garlic cloves, chopped
  • 4 cups chicken broth
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 pound unpeeled, medium-size raw shrimp
  • 1 cup frozen English peas, thawed

How to Make It

  1. Place rice in bottom of a lightly greased 5-qt. slow cooker.

  2. Sauté sausage and chicken in a large skillet over medium-high heat 4 minutes or until browned. Remove sausage mixture and place in slow cooker over rice, reserving 2 tablespoon drippings in pan. Top with bell pepper and olives.

  3. Sauté onion and garlic in hot drippings in skillet 3 minutes or until lightly browned. Add chicken broth and tomatoes, stirring to loosen particles from bottom of skillet. Bring to a boil; remove from heat. Pour onion mixture over chicken mixture in slow cooker. (Do not stir.) Cover and cook on Low 3 hours.

  4. Meanwhile, peel shrimp, leaving tails on.

  5. Add shrimp and peas to slow cooker. Cover and cook 15 minutes or until shrimp turn pink.

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