Print Friendly Recipe
- 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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