|Paella with Sausage and Shrimp|
I heated a tablespoon of EVOO to toast 2 cups of short-grain "paella" rice (Valencia) for a few minutes, then added: 2 tsp. Sweet Paprika, 1/2 tsp. black pepper, 1/2 tsp. salt, a pinch of saffron, a 10-ounce can of Rotel, 2 cups of chicken stock and 1/4 cup of tomato puree.
I stirred in all the previously sauteed ingredients, then added additional chicken stock until the rice was covered by a generous 1/4 inch. Brought to a simmer, turned the burner down to low, and covered for 20 minutes.
I adjusted the salt and squeezed 1/2 of a lemon over all. This recipe can take a lot of variation, but the key to elevating the flavor is the lemon juice.