Paella

Directions

1. 1
   Mix 1 T oil, 1/2 t salt, 1/2 t pepper, 2 crushed garlic cloves.
2. 2
   Marinade shrimp in mixture and set aside.
3. 3
   Heat 2 T oil in pan; saute red pepper until black and blistery.
4. 4
   Remove.
5. 5
   Add 1 t oil to pan; S&P chicken both sides; brown 3-5 minutes on each side.
6. 6
   Remove.
7. 7
   Add sausage to pan; brown 2-5 minutes.
8. 8
   Remove.
9. 9
   Leave 2 T of drippings in pan and add (and stir):
10. 10
    *** Onion until golden and translucent - few minutes.
11. 11
    *** 6 cloves crushed garlic - 1 minute.
12. 12
    *** Diced tomato til dark color - 1-2 minutes0.
13. 13
    *** Arborio rice to coat - 2 minutes.
14. 14
    *** 3/4 cup white wine.
15. 15
    *** 3 cups chicken broth (I microwave the broth before I add it so it's at least warm).
16. 16
    *** Chicken thighs and sausage.
17. 17
    *** Bay leaf.
18. 18
    *** 1/2 t saffron.
19. 19
    Put the lid on and bring to simmer on stove; then put into oven with lid on at 350 degrees F for 15 minutes - or until liquid is absorbed.
20. 20
    Sometimes it takes longer - it depends on the pan.
21. 21
    Don't let it get too dry, though.
22. 22
    At 15 minutes check it and stir it - that'll tell you how much longer to go.
23. 23
    When liquid is mostly absorbed, layer on top: (Shrimp, Mussels (throw out any that are open - push the pointed side down into the rice so they are standing up), Red peppers, 1/2 cup frozen peas).
24. 24
    Back into the oven, cover off, for 10-12 minutes.
25. 25
    Out of oven - let rest at least 5 minutes.
26. 26
    Sprinkle chopped parsley on top before serving - and serve in the pot!
27. 27
    No salad is necessary - I serve with crunchy french bread and butter.
28. 28
    And I like it with Sangria or red wine or beer.
29. 29
    Enjoy!