Caribbean paella, with smoked ham, shrimps and pineapple Recipe

Name: Caribbean paella, with smoked ham, shrimps and pineapple
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 300 g black forest smoked ham nitrite-free; 225 g medium raw shrimp, deveined; 30 mL (2 tablespoons) of oil; 2 cloves garlic, chopped; 1 onion, chopped; 1 green pepper, diced; 125 mL (1/2 cup) of pineapple, diced; ½ lemon, peel cut into wide strips; Salt and freshly ground pepper to taste; 250 mL (1 cup) of long-grain rice; 410 mL (1 2/3 cups) of chicken stock; 2 plum tomatoes, seeded and diced

Ingredients

300 g black forest smoked ham nitrite-free
225 g medium raw shrimp, deveined
30 mL (2 tablespoons) of oil
2 cloves garlic, chopped
1 onion, chopped
1 green pepper, diced
125 mL (1/2 cup) of pineapple, diced
½ lemon, peel cut into wide strips
Salt and freshly ground pepper to taste
250 mL (1 cup) of long-grain rice
410 mL (1 2/3 cups) of chicken stock
2 plum tomatoes, seeded and diced

	PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 4 servings

Instructions

Heat oil in a pan and sauté black forest smoked ham with garlic, onion, and green pepper.
Add pineapple, lemon zestl and rice.
Add plenty of salt and pepper.
Pour chicken stock into pan and bring to a boil.
Turn down the heat, cover and simmer for 15 minutes.
Add shrimps and tomatoes and continue cooking for 3 to 5 minutes or until shrimps are cooked.
Stir rice well, check seasoning and remove lemon.