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Paella - Sandi's Paella
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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
  • salt
  • pepper
  • 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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