Prep Time: 25 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 25 Minutes
Servings: 10





"A traditional spiced Spanish dish made in a wok. The sausage, chicken and shrimp blend nicely with the herbs and spices, and there is plenty to go around."

INGREDIENTS:

8 links sausage, cut into 1 inch pieces (combination of hot and mild Italian sausages recommended)
15 raw chicken strips
2 pounds large shrimp, peeled and deveined
1 onion, chopped
1 red bell pepper, seeded and cut into strips
 1/2 cup frozen green peas  
1 large stalk celery, with leaves, finely chopped
2 cloves garlic, minced
2 cups uncooked white rice
2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved
2 bay leaves
2 teaspoons salt
1 teaspoon dried oregano
1/16 teaspoon ground saffron (3/4 teaspoon ground turmeric if saffron unavailable)
3 1/2 cups chicken broth

DIRECTIONS:

1. Heat a wok over medium-high heat. Fry sausage pieces in the wok until brown on all sides. Remove sausage and fry the chicken strips in the sausage drippings until browned. Remove chicken and saute onions, green pepper, celery, and garlic for 5 minutes, or until tender.

2. Stir in the uncooked rice, tomatoes, bay leaves, salt, oregano and saffron. Cook and stir for 1 minute, then mix in the reserved tomato juice and chicken broth. Add chicken pieces, cover and simmer for about 20 minutes.

3. Add sausage to the mixture, and continue to simmer for 15 minutes. Then stir in the shrimp, cover and cook for 5 to 10 more minutes, or until shrimp is cooked through.





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