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Paella

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

In a large skillet or 4-quart Dutch oven, brown sausage over medium heat. Drain, reserving 2 Tbsp. drippings in skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8–10 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 10-15 minutes or until shrimp are done. Remove bay leaf. Serves 6.

 


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