Paella

• 1 pound boneless pork loin roast cut into 1-inch cubes
• 3/4 pound pork sausage links
• 3/4 cup green onions sliced
• 1 clove garlic crushed
• 29 ounces chicken broth
• 2 cups rice
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon saffron crushed
• 1 bay leaf
• 1 pound shrimp fresh medium, peeled
• 10 ounces frozen peas
• 2 ounces pimiento strips drained
• 2 tablespoons parsley chopped

1. In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes.
2. 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.

pork loin, pork sausage, green onions, garlic, chicken broth, rice, salt, oregano, saffron crushed, bay leaf, shrimp, frozen peas, pimiento, parsley

Taken from www.yummly.com/recipe/Paella-2248691 (may not work)