Source:

Sandi L

Serves/Makes:8 or more

Ingredients

• 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)

Preparation

• 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.

Comments

Another success from one of our ladies weekends away. We definitely never starve!