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Sandi's Sea Ranch Paella
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Recipe Information
Sandi L

Serves/Makes:8 or more

  • 2 tbsp (30 ml) olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 12 oz (336 grm) package sausage of choice (i.e. smoked turkey kielbasa or other), sliced into 1/4" rounds
  • 1/2 lb (.2 kg). boneless, skinless chicken breasts, sliced thinly
  • 2 cups (475 ml) long grain rice
  • 1 quart (950 ml) chicken broth
  • 1 tsp (5 ml) saffron
  • 1 14 oz (392 grm). can petite diced tomatoes, undrained
  • salt and pepper, to taste
  • 3/4 lb (.3 kg). raw shrimp, shelled and tails removed
  • 1/2 cup (125 ml) frozen peas
  • 1 can quartered artichoke hearts packed in water, drained
  • 1/2 cup (125 ml) diced red pepper
  • 1/2 lb (.2 kg). fresh clams (optional)
  • 1/2 lb (.2 kg). fresh mussels (optional)
  • red pepper flakes (as desired)
  • Preheat oven to 325 degrees (175 C.).
  • In a paella pan or large oven-proof shillet, saute garlic and onion in oil until transparent.
  • Add the chicken and sausage and cook until chicken is cooked through.
  • Add rice, bell pepper, broth, saffron, tomatoes, and artichokes and bring to a simmer.
  • Salt and pepper to taste.
  • Carefully place uncovered pan in 325 degree (175 C.) oven for about 45 minutes to 1 hour until rice is no longer crunchy.
  • Remove from oven and press shrimp into top of cooked rice.
  • Sprinkle on the frozen peas.
  • If using, press in the clams and mussels.
  • Return to oven for 10 to 15 minutes until the shrimp are pink and the shellfish are open.
  • Throw away any unopened shellfish.
  • Serve with a nice green salad, crusty bread, and bottle of wine.
Another success from one of our ladies weekends away. We definitely never starve!

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