Paella

-courtesy of Chef Mark Klaudt, Route 40 Soup Company

Serves 4

Part A
2 chorizo sausages, cooked and sliced
2 chicken breasts or pheasant breasts, cooked and sliced
2 venison sausages, cooked and sliced
3 oz. Cunningham's Smoked Trout, sliced
3 oz. Cunningham's Candied Salmon, sliced

Part B
mix together thoroughly (reserve 1/2 cup for later):
6 cups water
1/2 cup fresh squeezed lime juice
6 Tbsp Cajun seasoning
2 Tbsp smoked paprika
2 Tbsp of each salt and pepper


Pour all but reserved liquid over

2 cups wild rice

Cook in rice steamer for 20 minutes, add

2 cups long grain jasmine rice

cook for 15-20 min until soft. You may need to add a bit more water if rice is still not fully cooked.


Part C

In hot skillet sauté:

half a large red pepper
half a large green pepper
1 medium red onion sliced
3 Tbsp fresh garlic finely chopped
2 Tbsp butter
2 Tbsp olive oil

When slightly softened, add Part A

Sauté until hot, add Part B

Add half cup of reserved broth with 2 Tbsp hot sauce (if you can find Pepperheads Piri Piri add 6 Tbsp, if not use 2 Tbsp Frank's Hot Sauce with lime).

Add 1/4 cup honey, cook until hot, serve.