Lamb Paella
- Recipe Yield : 4 Servings
Ingredients
- 2 teaspoons extra virgin olive oil
- 8 ounces American lamb round or sirloin, cut into thin strips
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 package (6.75 ounces) Near East Spanish Rice Pilaf
- 2 cups water
- 1/4 teaspoon saffron threads or 1/2 teaspoon turmeric
- Few drops hot pepper sauce
- 6 ounces fresh medium shrimp, peeled and deveined
- 1-1/2 cups chopped fresh tomatoes (2 medium)
- 1 cup frozen peas
Preparation Steps
- In large skillet, heat oil over medium-high heat. Add lamb; cook 3-4 minutes, stirring frequently. Remove with slotted spoon and set aside.
- In same skillet over medium heat, add onion and garlic; cook 3 minutes, stirring frequently. Add rice pilaf mix and cook 30 seconds, stirring occasionally.
- Add water, contents of Spice Sack, saffron and hot pepper sauce; bring to a boil. Cover and reduce heat to low. Simmer 20 minutes.
- Stir in shrimp, tomatoes and peas. Cover and continue to simmer 10-12 minutes, or until shrimp are opaque and liquid is absorbed.
- Stir in lamb and heat through.
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