PAELLA2 cups rice8 cups broth 2 bell peppers, ideally various colors 1 lb shrimp 1 lb sausage 3/4 lb chicken 1 large onion several cloves garlic 1 cup vermouth 1/2 tsp saffron pepper and salt if necessary 4 tomatoes Heat broth and cook the meats. Sauté onion, garlic and bell pepper in olive oil. Add rice and cook a little while. Add vermouth and continue to cook. Then add tomatoes, saffron, and 4 cups broth. Cook 20 minutes on medium without stirring. Combine with meats and more broth to make the consistency appropriate. Alternative: Replace the sausage and chicken by a variety of seafood.
|