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 garlic clove, crushed
2 (14 1/2-ounce) cans chicken broth
2 cups rice
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoons saffron, crushed
1 bay leaf
1 pound fresh medium shrimp, peeled
1 (10-ounce) box frozen green peas
1 (2-ounce) jar pimiento strips, drained
2 tablespoons chopped fresh parsley

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. Remove bay leaf.

Serves 6.

Recipe and photograph provided courtesy of Pork, Be Inspired®.