Description
A recipe for Mountain Paella With California Golden Raisins

Ingredients

• 1/4 cup olive oil
  
• 1 pound chorizo sausage, cut into 1/4-inch rings and browned
  
• 1 pound of chicken, cooked and diced
  
• 1 cup red onion, cut into small dice
  
• 4 cups fresh tomatoes, cut into medium dice
  
• 2 tablespoons minced fresh garlic (about 4 medium cloves)
  
• 2 tablespoons tomato paste
  
• 1 tablespoon brown sugar
  
• 1 tablespoon chopped fresh rosemary
  
• 1 tablespoon chopped fresh sage
  
• 2 teaspoons salt
  
• 2 teaspoons pepper
  
• 1 teaspoon saffron threads
  
• 1/4 teaspoon crushed red pepper
  
• 1 cup California golden raisins
  
• 6 cups chicken stock
  
• 1 cup julienne roasted red peppers (1 or 2 roasted peppers)
  
• 3 cups arborio rice
  
• 1/2 pound small shrimp (35 to 40 count), peeled and deveined
  
• Lemon wedges for garnish
  
• Manzanilla olives for garnish

Preparation
Preheat oven to 350°F. In large roasting pan, combine all ingredients except arborio and shrimp; bring to simmer on top of stove. Sprinkle raw rice over mixture and stir to combine evenly.

Place roasting pan in oven; bake 25 to 30 minutes. Add shrimp. Continue baking 6 to 8 minutes or until shrimp and rice are cooked and mixture seems dry. Let paella stand 5 minutes before serving.

To serve: Serve paella in bowls. Garnish with lemon wedges and Manzanilla olives.

Nutrition
no information available

Serves
Serves 14

Variations
no information available