Paella – Italian Style (Cannizzaro-ized!)

Serves 4 

2 Bell Peppers, Any Colors
4 oz Chorizo, Casing Removed, and Crumbled
Olive Oil
1 Cup Basmati, Arborio or really just your favorite Rice
6 oz Roasted Chicken
1 32 oz Jar Cannizzaro Arrabbiata Sauce
1-2 cups Chicken Broth
8 P&D Raw Shrimp
1 Cup Green Peas or Edamame
1 Handful Arugula or Spinach

Heat a Paella pan, cast iron skillet, or any heavy bottom pan over medium-high heat.  Drizzle in Olive Oil and saute Chorizo for 1 minute.  Add peppers and saute for another minute.  Add in rice and saute for 2-3 minutes.  Add 3/4 jar Cannizzaro Arrabbiata and stir.  Add 1 cup chicken broth and stir.  Simmer on low for 10-15 minutes.  Add Shrimp (push them down in the sauce a bit), peas and greens.  Cover and cook on low for 30 minutes or until liquid is absorbed.  Add chicken broth if needed.

Gluten Free