If you like paella then this pheasant paella will knock your socks off!
2 cups chicken broth with 3 saffron threads
1 lb pheasant, cut into bite sized cubes
3 Tbsp olive oil
1 onion, minced
1 medium tomato, peeled, seeded and chopped
1 cup rice
8-10 oz of fresh shrimp
1 cup peas
1 sprig parsley, chopped
6 oz pepperoni, sliced
2 cloves garlic
2-3 Tbsp chopped pimientos
1 tsp turmeric or 3 threads saffron
1 tsp paprika
salt and pepper to taste
Note: If using saffron, make an infusion with the saffron threads in the chicken stock.
Heat the frying pan and add the oil. Quickly saute the pheasant till golden on all sides, remove to a platter. Add the onions, garlic, tomato, and saute until tender. Add the turmeric, and paprika, cook slightly. Add rice and saute briefly to coat well. Pour on the broth, s & p to taste. Add the chicken, peas, shrimp, and stir to mix well. Sprinkle parsley on top. Place sliced pepperoni in a decorative design on top. Cook over medium heat, uncovered, for 15-20 minutes, until rice is done and liquid absorbed. You can move the pan on the burner, but do not stir.
The paella pan is usually quite large, at least 12 inches in diameter.
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