Sandi's Sea Ranch Paella
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped,
- 4 cloves garlic, minced,
- 1 12 oz (336 grm) package sausage 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) peas, frozen
- 1 can quartered artichoke hearts packed in water, drained
- 1/2 cup (125 ml) red pepper, diced
- 1/2 lb , (.2 kg). fresh clams (optional)
- 1/2 lb , (.2 kg). fresh mussels (optional)
- red pepper flakes, (as desired)
Directions
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.