shrimp and pork paella

shrimp and pork paella

Ingredients:

• 3 tablespoons olive oil
• 5 garlic cloves, minced
• 1 shallot, minced
• 1 1/2 cups brown rice
• 8 oz mushrooms, sliced
• 1 pinch of saffron, about 5-10 strands
• 1/4 cup dry white wine
• 1 1/2 cups chicken or vegetable stock
• 1 can (14.5 ounces) diced tomatoes, drained
• 3/4 pound large shrimp, peeled and de-veined, tails off
• 2 lean pork chops, cooked and cubed (I used leftover ones)
• 1 cup frozen mixed vegetables, thawed
• 1 tsp Sea salt and black pepper

Directions:

1. In a large skillet, heat oil and shallot over medium heat. Cook until shallot is softened, about 3 minutes. Add garlic and cook for 1 minute or until fragrant. Stir in rice and cook until rice is lightly toasted, about 3 minutes.
2. Add mushrooms and cook for 2-3 minutes.
3. Add wine and stir until evaporated. Add stock, saffron and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, 10 minutes.
4. Place pork and shrimp evenly around the skillet and top with vegetables. Cover and cook until shrimp is cooked through (will turn white-ish pink), about 7-10 minutes. Season with salt and pepper.

Makes 6-8 servings, 1 1/2 cups each

Fix Containers:  2 red, 1/2 green, 2 yellow, 1 tsp