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2010 “Side Dish” Recipe Contest Winner

Angela Buchanan

Ingredients:

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  1 bag Contessa Paella

  
  


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  1 cup chopped onion

  
  


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  1 Tablespoon olive oil

  
  


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  2 cloves garlic, minced

  
  


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  1 teaspoon smoked paprika

  
  


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  1 quart chicken stock

  
  


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  1 undrained can of diced, fire-roasted tomatoes

  
  

Steps:

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  In a 5-quart saucepan, sauté chopped onion and olive oil until soft.

  
  


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  Add a complete package of Contessa paella, garlic, smoked paprika, chicken stock and fire-roasted tomatoes.

  
  


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  Cook until heated through and served sprinkled with chopped fresh parsley.