Recipe provided by the California Olive Committee.
2 cups low-sodium chicken broth
2 cups water
1/4 cup sun-dried tomatoes, sliced
1/4 teaspoon paprika
1 pinch saffron
1 tablespoon olive oil
6 ounces cooked chicken or turkey sausage, sliced into half moons
6 ounce baby artichokes, trimmed and cut into wedges
1 tablespoon minced garlic
1 1/2 cups arborio rice
1 cup Lindsay® Sliced California Ripe Olives
2 tablespoons chopped chives
Preheat oven to 500°F.
Pour chicken broth and water into a small saucepot.
Add sun dried tomatoes, paprika and saffron and bring to a boil. Set aside.
Heat oil in a large oven proof sauté pan or paella pan over medium-high heat.
Add sausage and artichokes and cook for 4-5 minutes, stirring occasionally to brown evenly.
Stir in garlic and rice and continue cooking for another 1-2 minutes.
Pour in chicken broth and olives and simmer for 10 minutes over medium-low heat.
Transfer pan to a 500°F oven for approximately 7 minutes until rice is cooked through, but not dry.
Remove from oven, allow to rest for 5 minutes, then sprinkle with chives and serve hot.
