Paella Recipe

Heat a pan over medium heat. Add sausage and brown 8 to 10 minutes, allowing sausage to stick slightly to pan. (Chorizo usually needs a bit of olive oil in the pan to keep from burning). Remove sausage from pan and set aside on paper towels to drain if necessary. Cool and slice into pieces (if sausage is linked).

Without cleaning drippings from pan, return to medium heat; add chicken and sauti until cooked. Remove chicken from pan and set aside.

Add onions and garlic to pan and sauti 5 minutes, allowing moisture from onions to deglaze any browned bits from the surface of the pan.

Add tomatoes, red pepper, rice and chicken stock to onions and garlic. Stirring frequently, bringing mixture to a low boil; reduce heat, stir in a teaspoon of olive oil, cover and simmer 25 minutes.

Preheat oven to 400F. While rice mixture is cooking, warm the seafood medley and half of the shrimp in a pan.

In a large casserole dish, mix rice mixture, sausages, chicken, and seafood mixture. Top rice with shrimp and clams. Bake (covered) until clams are opened and chicken is cooked (30-45 minutes, depending on how cooked the chicken is before baking). If the chicken is cooked before baking, you only need to bake it long enough for the clams to open. If you aren't using clams, bake for about 15-20 minutes.

Let stand, covered, before serving. To serve, dish some of the mixture into each bowl or plate (dinner bowls are best) and top each serving with a clam and a few shrimp. Makes 6 main dish servings.