Chris Savino and his team at the 8th Annual Garlic Festival

Shrimp and Sausage Paella

Red onion diced 1
Chopped garlic 6 cloves
Diced tomato (can)
Shrimp, 1 pound
Chorizo sausage, 5 ounces (chopped)
Clam nectar or fish stock, 2 L
Paprika, 1 tsp
Coriander, 1 tsp
Salt and pepper, to taste
Saffron, 1 pinch (steep in ½ cup hot water)
Medium grain brown rice, 3 cups raw
Sweet peas, 1 cup
Lemon, 1 each
Optional (mussels and clams)

1. Sauté the onions until translucent then add the chopped garlic and chorizo sausage.
2. Add the rest of the ingredients and simmer for 20 minutes stir every now and then to avoid
burning. Taste and correct the seasoning with salt and pepper.
3. Mix in chopped parsley and the juice from ½ lemon, serve
(if you want to add other seafood mix it in with step two.)

Contributed by: Hidden Tasting Bar. Westin Grand
Vancouver Chef: Chris Savino