1 cup arborio rice
5 chopped plum tomatoes , or about a cup of canned chopped tomatoes
1/2 chopped sweet onion
1 1/2 cups low salt chicken broth
1/2 cup chopped sweet bell pepper- red, green and/or yellow
1/2 poblano pepper for more heat
1/2 teaspoon oregano
Fresh thyme- take off sprigs about 2 sprigs
1/2 cup dry sherry or white wine
about a pound of large shrimp (peeled and de-veined)
~2 links (sliced) chicken or turkey sausage or chorizo
chopped cilantro for garnish
Soak your clay pot in cold water, take out after 10-15 minutes
Add the rice, tomatoes, onions, bell pepper, bay leaf , oregano, thyme salt and sherry. Add an additional 1 1/2 cups chicken broth and stir all together.
Add the links of sausage (not the chorizo.)
Cover the pot and place into the cold oven. Set temp for 450.
Cook for 40 minutes till rice is al dente.
After the 40 minutes, carefully remove the top of pot, away from your face. The liquids should be almost totally absorbed. Add another splash of wine or sherry, some chopped parsley then the shrimp and the sliced chorizo go in (chorizo is mostly precooked) you just need to stir in and warm it. Throw in some sliced green onion or chives.
Cook another 6-10 minutes till the shrimp are pink.
You can put in some chicken thighs on the bone at the very beginning.
Also, you can just use seafood. A nice firm fish like a sea bass or halibut or salmon , you can set atop the rice in the beginning, let it cook till you open the pot then add the shrimp, can also add clams at the end. If using the chorizo, since it is almost always precooked , you only need to add it the last 5-10 minutes of cooking time to warm it.