• 3 poblano peppers
• Olive oil (4 Tablespoons total)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 tablespoon paprika
• 1/2 tablespoon smoked paprika
• Salt to taste
• 1 button of garlic, crushed/minced
• 2 cups uncooked brown rice
• 1 pinch saffron threads, crushed
• 8 large green olives, sliced
• 1 bay leaf
• 1/2 bunch Italian flat leaf parsley, chopped
• 1 quart chicken stock
• 1-15oz can fire roasted tomatoes mixed with 1/2 cup of water
• 1 Spanish onion, chopped
• 1.5 pounds (pre-cooked) chicken sausage, casings removed and crumbled
• 1 pound shrimp, peeled and deveined

1. Blacken poblano peppers
   • Place peppers under broiler in oven (or over stove element, or flame.) until charred. Rotate as needed to char all sides
   • Put peppers in ziploc baggie, tupperware, or brown paper sack for 10-15 minutes to steam a bit
   • Clean peppers by rubbing blackened skin off and removing seeds
   • Dice cleaned peppers
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add red pepper flakes, paprikas and cook for 1 minute
3. Add salt, garlic, onion and  rice. Cook, stirring, to coat rice with oil, about 3 minutes.
4. Stir in saffron threads, bay leaf, parsley, olives, and chicken stock. Bring to a boil, cover, and reduce heat to medium low. Simmer 40 minutes or until rice is done.
5. Stir in poblano peppers, sausage, and shrimp. Cook until shrimp is done.

NOTE: If using uncooked sausage, brown in separate pan before adding to rice mixture.