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.
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) package frozen green peas
1 (2-ounce) jar pimiento strips, drained
2 tablespoons chopped fresh parsley
- In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in skillet; set sausage aside.
- Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8 to 10 minutes.
- 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.
- Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10 to 15 minutes or until shrimp are done. Remove bay leaf.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.