Ingredients
1 tablespoon Olive Oil
1 tablespoon Bacon Grease
1 batch Diced onion
2 cloves Garlic
4 stalks Diced Celery
3 pieces Baked chicken thighs (diced)
1 can Diced tomatoes
1 cup boiled peeled shrimp
3/4 cup Calasparra Rice
1/2 teaspoon Sweet Paprika
1 pinch Saffron
1/2 teaspoon Marjarom
1 teaspoon Tabasco Sauce
1/2 cup Green peas
1 teaspoon Sugar
Preparation
Heat the oil and grease and sauté celery and onions. Add S & P. Add garlic for 1 minute. Add baked chicken and tomatoes, herbs & spices, S & P. Add stock gradually. Add rice and cook on low for 20 minutes. Test rice for doneness.
Add shrimp and peas. Heat through. Balance liquid and serve.
