2010 “Side Dish” Recipe Contest Winner
Angela Buchanan
1 bag Contessa Paella
1 cup chopped onion
1 Tablespoon olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1 quart chicken stock
1 undrained can of diced, fire-roasted tomatoes
In a 5-quart saucepan, sauté chopped onion and olive oil until soft.
Add a complete package of Contessa paella, garlic, smoked paprika, chicken stock and fire-roasted tomatoes.
Cook until heated through and served sprinkled with chopped fresh parsley.
Posted on 09/29/2015 at 01:00 AM
