CHICKEN AND SAUSAGE PAELLA

Directions

1. Step 1

   In a very large skillet or rondeau, heat olive oil over high heat. Season chicken pieces with salt and pepper and sear for approximately 6 minutes, stirring frequently, until golden brown. Remove chicken from pan and repeat process with chorizo. Hold cooked proteins in refrigerator.

2. Step 2

   Reduce heat to medium and add onion and garlic. Saute until onion is translucent (do not brown).

3. Step 3

   Add the RO*TEL®, chicken stock and saffron, scraping any brown bits off the bottom of the pan. Add the rice and stir gently.

4. Step 4

   Bring the rice mixture to a boil, then reduce heat to low and simmer uncovered for 10 minutes.

5. Step 5

   Add the chicken and sausage back to the pan and continue simmering until the liquid has been absorbed and the rice is tender.

6. Step 6

   To make ONE SERVING: Place 1 cup paella on a plate, garnish with 1 tablespoon scallions and serve hot.

7. Step 7

   CHEF'S NOTE: Don't worry about rice sticking to the bottom of the pan and browning slightly - this is a desired characteristic of paella.