Paella

Ingredients:

• 1 lb boneless pork loin, cut into 1-inch cubes;


• 3/4 lb pork sausage links;


• 1 garlic clove, crushed;


• 2 cups rice;


• 1/2 tsp oregano;


• 1 bay leaf1 (10 oz) box frozen green peas;


• 2 Tbsp chopped fresh parsley;


• 3/4 cup green onions, sliced;


• 2 (14.5 oz) cans chicken broth;


• 1/2 tsp salt;


• 1/4 tsp saffron, crushed;


• 1 lb fresh medium shrimp, peeled1 (2 oz) jar pimiento strips, drained.

Instructions:

In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings on skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes.Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.