Note: This Spanish dish usually includes mussels, clams, lobster, or squid served with peas, rice, and sometimes chopped tomatoes. It can be a little bland, so herbs and spices are important. A fresh-squeezed lemon with some white wine and tabasco sauce, or a little Pickapeppa Sauce served on the side will spice it up a bit. Using bouillon cubes and frozen limas and green beans saves some time. White rice takes about 1/2 hour less cooking time, but is less nutritious.
It is also similar to Jambalaya, New Orleans cooks' version of the original Paella
Spanish dish when traditional seafood or chorizo (Mexican sausage) was not available and
they turned to other substitutes like ham and chicken.
Prepare ahead of time and set aside:
1/4 lb cooked shrimp
1 cp brown rice, cooked in chicken stock
1 cp each lima beans and green beans, steam blanched for 3 minutes
olive oil for sauteing
2 chicken jalapeno sausages, or other sausage substitute, sliced 1/2" slices
1 med. onion, sliced
1 bell pepper, sliced, red if available
2 cloves garlic, pressed
1 14 1/2 oz canned tomatoes, chopped (reserved liquid could be added later if mixture becomes too dry before cooking period is over)
2 cps chicken stock for cooking rice
1/2 t saffron or 1 T calendula, if available
1 t turmeric
1 t paprika
1 t oregano
1. Preheat oven 325 °.
2. Sautee onion and garlic in olive oil in a roasting or other pan with a lid.
3. Add sausage slices and sautee till browned.
4. Add steamed vegetables, tomatoes, chicken broth, and rice. Stir well.
6. Bake for 15-20 minutes, stirring occasionally with a fork.