One of the staple items we had while I was growing up was rice. I have fond memories of rice and my mum used to make a rice dish for every season. My love for rice has not changed. While there are many ingredients like pasta, potatoes and legumes to choose from rice is very often one thing I will think of when it comes to creating a side dish or main type dish recipe. This is why I am choosing it as an ingredient that I keep in my Pantry I the fall and all year round for that matter. I am using the Compliments Calrose Rice [1] which is medium grained rice similar to the Arborio type rice commonly used in Risotto and Paella.

I would like to share a savoury rice dish that is inspired by the Valencia region in Spain, Paella. This is a very popular dish and while many still think it is complicated to make – it definitely is not! If you read the Risotto recipe story in the Fall Inspired magazine you will see the demystification of making risotto at home. It is really quite easy. Just a couple of steps to follow and you are on your way to impressing your friends and family. Paella is no different.

In fact the secret to good paella is stirring in the beginning but after that you allow it to cook and if it gets a little crust on the bottom, even better!

To make this easy recipe even easier I start the paella on the stove top and then finish it in the oven. I hope you like it and that it gives you a great recipe idea for one of my favourite Fall pantry items - Rice.

Smokey Sausage Chicken and Shrimp Baked Rice
Preparation time: 15 minutes
Total time- 45 minutes
Serves: 4

1 tbsp (15 mL) olive oil
1 chorizo or other dry cured sausages such as cacciatore, cut in half lengthwise and sliced into 1cm (1/2 inch) thick half moons
1 boneless, skinless chicken breast cut into approximately1 cm (1/2 inch) cubes
1 onion, peeled and chopped
½ red pepper, chopped
3 cloves garlic, chopped
1 cup (250 mL) Compliments [2] Calrose Rice [3]
½ tsp (2 mL) paprika (smoked if you have it)
1 pinch saffron threads or ½ tsp (2 mL) ground turmeric
2 bay leaves
½ cup (125 mL) dry white wine
1½ cups (375 mL) Compliments Chicken Broth - 30% Less Sodium [4]
¼ package (907 g) Compliments white easy peel frozen shrimps [5], thawed in refrigerator
½ cup (125 mL) frozen or fresh peas
2 plum tomatoes, chopped
Salt and pepper to taste

1. Pre heat oven to 400°F (200°C). Heat oil in a medium sauté pan over medium high heat. Add chorizo and chicken, and sauté, stirring occasionally until browned, 3 minutes.
2. Add onion, red pepper, and garlic. Cook, stirring occasionally until vegetables are tender, about 2 minutes.
3. Add rice, paprika, saffron, and bay leaf. Stir to combine and coat the rice, about 1 minute.
4. Add the wine while stirring and add the chicken stock; bring to a boil.
5. Add shrimp, peas and tomatoes; stir to combine. Season with salt and pepper to taste.
6. Transfer pan to oven; Bake, uncovered, tender and no liquid remains, about 20 minutes. Remove from the oven and lightly fluff with a fork. Remove the two bay leaves before serving.

If you don’t want to use the shrimps or sausage simply add more chicken or any other flavoured sausage. It’s a very versatile recipe. It’s great for entertaining and perfect served in the centre of the table as they would do in Spain.

Yours in food,
Chef James