Ingredients



Olive oil
2 chicken breasts, skin removed and cut into large chunks
2 Italian sausages, cut into 1 inch pieces
2 onions, peeled and chopped
10 whole cloves garlic, peeled
28 ounce can whole tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup of your favourite red or white wine
3 bay leaves
1 sprig fresh rosemary
1 red pepper, seeds removed and chopped
1 pound of shrimp, shelled and deveined





Method



Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. 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