Paella

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 cup sliced fresh mushrooms
• 2 cups uncooked long grain brown rice
• 2 garlic cloves, minced
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon saffron threads
• 6 cups chicken stock
• 2 pounds uncooked large shrimp, peeled and deveined
• 1-1/2 cups fresh broccoli florets
• 1 cup frozen peas 
  

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer. 

2. Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through.

Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary. 

Yield: 8 servings.