Yield: Dinner for 4-6

Ingredients

1 splash of olive oil
2 chicken breasts, skin removed
2 whole Italian sausages
10 whole peeled garlic cloves
1 28 oz can whole tomatoes
2 cups arborio rice
3 cups chicken stock
1 cup red or white wine
3 whole bay leaves
1 sprig fresh rosemary
1 whole red pepper
1 lbs shrimp
2 onions, peeled and chopped

Procedure

Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages, that have been cut in large chunks. Once they have browned set them aside on a plate. Add the onions to the hot pan and a small splash of oil, sauté until golden. Add the garlic and stir for a few moments. Add tomatoes, breaking them up with a wooden spoon. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.