Looks complicated, but it’s not: This classic Spanish rice dish boasts shrimp, pork sausage and fresh pork. Kissed with saffron, and enlivened with pimiento and green peas, this one-dish meal makes enough for a crowd. Just add a crusty loaf of bread to serve alongside. Any leftovers? They reheat nicely in the microwave.

Paella

1 pound boneless pork loin, cut into 1-inch cubes
3/4 pound pork sausage links
3/4 cup green onions, sliced
1 clove garlic, crushed
2 (14 1/2-ounce) can chicken broth
2 cups long grain rice
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon saffron, crushed
1 bay leaf
1 pound shrimp, fresh medium, peeled
1 (10-ounce) box frozen peas
1 (2-ounce) jar pimiento strips, drained
2 tablespoons parsley, chopped

1. In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in skillet; set sausage aside.
2. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8 to 10 minutes.
3. Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes.
4. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10 to 15 minutes or until shrimp are done.
5. Remove bay leaf before serving.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 570 calories; Protein: 42 grams; Fat: 16 grams; Sodium: 1380 milligrams; Cholesterol: 185 milligrams; Saturated Fat: 5 grams; Carbohydrates: 63 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.