Paella Guantanamo

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 -5 saffron threads
• 1 small onion
• 1 small bell pepper
• 1 (16 ounce) can chopped tomatoes
• 2 skinless chicken breasts, boned and cubed
• 1/2 lb lamb tenderloin, cubed
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, minced
• 8 ounces kielbasa, sliced 1/2 inch thick
• 2 (1/4 ounce) packages sazon goya with azafran
• 1 bay leaf
• 1 (12 ounce) can mushrooms, canned
• 1 cup rice
• 1 (8 ounce) can peas
• 2 1/4 cups chicken stock

Recipe

• 1 soak saffron in four tablespoons of wine or water for 20 minutes.
• 2 chop the onion.
• 3 char the pepper under the grill; plunge into cold water and rub off the skin.
• 4 discard the seeds and cut the pepper into thin strips.
• 5 cut the chicken into pieces and cube the lamb.
• 6 heat 3 tablespoons oil in a skillet and brown the chicken and lamb for 10 minutes.
• 7 remove and set aside.
• 8 put the sausage in the same skillet, prick with a fork and fry for 10 minutes.
• 9 set aside with the meat.
• 10 add 2 tablespoons oil in a skillet, and fry the onion and crushed garlic as soon as it begins to brown add the tomatoes.
• 11 add salt to taste and cook for 10 minutes.
• 12 place the chicken, lamb, sausage and bay leaf in another saucepan with 2 1/4 cups stock and simmer for 15 minutes.
• 13 heat 3 tablespoons oil in a large paella pan or cast iron skillet and brown the rice, stirring with a wooden spoon.
• 14 gradually stir in the cooking liquid from the meat, the strips of pepper and the peas and cook for about 15 minutes or until the rice is tender.
• 15 stir in all the remaining ingredients.
• 16 mix well and place in a hot oven for 5 minutes before serving.