Source:

Sandi L.

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

Add or subtract ingredients to your preference. Liquid and rice are about the only things that are critical.