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- Sandi L.
- 2 tbsp (30 ml) olive oil
- 1 medium onion, diced
- 4 cloves garlic, finely diced
- 1 12 oz (336 grm). package Andouille sausage, sliced into 1/4 inch rounds
- 2 chicken breasts, cut into 1 inch dice
- 1-1/2 cups (350 ml) long grain white rice
- 3 cups (700 ml) low sodium chicken stock
- 1 tsp (5 ml) saffron
- 1 14 oz (392 grm). can diced tomatoes, with their liquid
- 1 can artichoke hearts in water, drained
- 1 red bell pepper, diced or sliced
- 1 lb (.5 kg). shrimp, peeled and deveined
- 2 dozen fresh clams
- 2 dozen fresh mussels
- 1/2 cup (125 ml) frozen peas
- Add saffron to stock and set aside.
- In a very large ovenproof skillet or paella pan, saut garlic and onion in oil until translucent.
- Add chicken and sausage to brown.
- Add rice and brown slightly.
- Add stock with saffron, drained artichoke hearts, tomatoes, bell pepper, and salt and pepper to taste.
- Bring to a simmer.
- Carefully put into a 325 degree (175 C.) oven for 30 to 45 minutes. check after 30 minutes for rice to be done adding additional stock as necessary.
- When rice is tender, press seafood into top of paella making sure mollusks are hinge side down.
- Sprinkle with peas.
- Return to oven for 15 minutes or until shells open and shrimp are pink.
- Discard any shellfish that don't open.
- Serve with a nice green salad, crunchy French bread, and a nice Spanish varietal wine.
- Add or subtract ingredients to your preference. Liquid and rice are about the only things that are critical.
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