RECIPE POST #5

PSEUDO PAELLA

This recipe evolved from an Australian recipe entitled "Paella" and it now bears little resemblance to either the original recipe or actual paella, but we still call it paella in my house. It was my picky daughter's favourite food for many years and she still loves it.

1 tbsp olive (or vegetable) oil
1/2 yellow (or sweet) onion, diced
1 clove garlic
1 pound lean pork loin, diced
1/2 pound kielbasa or smoked sausage, diced
1 28oz can stewed, crushed or diced tomatoes, undrained
1 cup long grain rice, uncooked
1 cup water
1/2 cup cooking sherry
1 cup frozen peas (optional)

In large (lidded) skillet, heat oil and saute the onion until slightly soft, then toss in the pork cubes. Cook until done and then add the sausage and garlic. Saute another minute or two and add the tomatoes, rice, and water. Cover and simmer for 20 minutes, checking occasionally to add more water, if necessary.

When the rice is tender and most of the liquid is gone, add the sherry and peas and stir well. Turn off the heat and let it sit until the peas are heated through, which takes about ten minutes. For pea haters, you can serve them a bowl before adding the veggies. You can thaw them ahead of time, if you like, but I'm lazy and I've never had them fail to defrost in the hot mixture.

Add salt and pepper to taste.