Paella Guantanamo

Name: Paella Guantanamo
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 4 -5 saffron threads; 1 small onion; 1 small bell pepper; 1 (16 ounce) can chopped tomatoes; 2 skinless chicken breasts, boned and cubed; 1/2 lb pork tenderloin, cubed; 1/4 cup extra virgin olive oil; 2 garlic cloves, minced; 8 ounces kielbasa, sliced 1/2 inch thick; 2 (1/4 ounce) packages sazon goya with azafran; 1 bay leaf; 1 (12 ounce) can mushrooms, canned; 1 cup rice; 1 (8 ounce) can peas; 2 1/4 cups chicken stock

Submitted by Ric of the Shire

"A non seafood paella"

Download

Ready In:: 1hr 10mins
Ingredients:: 15
Serves:: 4

ingredients

4 -5 saffron threads
1 small onion
1 small bell pepper
1 (16 ounce) can chopped tomatoes
2 skinless chicken breasts, boned and cubed
¹⁄₂ lb pork tenderloin, cubed
¹⁄₄ cup extra virgin olive oil
2 garlic cloves, minced
8 ounces kielbasa, sliced 1/2 inch thick
2 (1/4 ounce) packages sazon goya with azafran
1 bay leaf
1 (12 ounce) can mushrooms, canned
1 cup rice
1 (8 ounce) can peas
2 ¹⁄₄ cups chicken stock

directions

Soak saffron in four tablespoons of wine or water for 20 minutes.
Chop the onion.
Char the pepper under the grill; plunge into cold water and rub off the skin.
Discard the seeds and cut the pepper into thin strips.
Cut the chicken into pieces and cube the pork.
Heat 3 tablespoons oil in a skillet and brown the chicken and pork for 10 minutes.
Remove and set aside.
Put the sausage in the same skillet, prick with a fork and fry for 10 minutes.
Set aside with the meat.
Add 2 tablespoons oil in a skillet, and fry the onion and crushed garlic as soon as it begins to brown add the tomatoes.
Add salt to taste and cook for 10 minutes.
Place the chicken, pork, sausage and bay leaf in another saucepan with 2 1/4 cups stock and simmer for 15 minutes.
Heat 3 tablespoons oil in a large paella pan or cast iron skillet and brown the rice, stirring with a wooden spoon.
Gradually stir in the cooking liquid from the meat, the strips of pepper and the peas and cook for about 15 minutes or until the rice is tender.
Stir in all the remaining ingredients.
Mix well and place in a hot oven for 5 minutes before serving.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Ric of the Shire

Six Mile, South Carolina

2 Recipes

<p>A Hobbit born and raised in Tampa hence by propensity for all things saffron and garlic. There was a time when I could drop in to a friendly inn for my favorite cuban treats but I have long since journeyed far from home to a land that does not know what a chorizo or plantain is. Sad isn't it? Now the paella and flan must be my own doing.</p>

View Full Profile