#736 Paella

what you'll need
3/4 pound Daily's pork sausage links
1 pound PrairieFresh boneless pork loin, cut into 1-inch cubes
3/4 cup green onions, sliced, cut into 1-inch cubes
1/4 clove garlic, minced
2-1/2 cups chicken broth
1-1/2 cups long-grain rice
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon saffron threads, crushed
1 bay leaf
1 pound fresh medium shrimp, peeled
1 2-ounce jar pimiento strips, drained
2 tablespoons fresh parsley, chopped
how to prepare
In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in Dutch oven; set sausage aside. Add pork to skillet with green onion and garlic; cook until pork is browned, stirring occasionally.

Add sausage, chicken broth, uncooked rice, salt, oregano, saffron and bay leaf. Bring to boiling. Reduce heat; cover and simmer 25 minutes. Add shrimp, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.

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