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Ingredients
2 cups chicken broth (1 can Swanson works well)
1 lb chicken breast, cut into 2" cubes
Olive Oil (as needed to fry chicken)
1/2 to 1 onion, per your preference
1 can stewed tomatos (shreded in food processor)
3 5-oz bags rice with saffron
1 lb Jumbo shrimp, shelled/de-veined
1 - 2 sausage links (I use Andoulli "cajun" flavor), cut into bite-sized pieces
2 cloves garlic
1 tsp Paprika
Snap green beans or snow peas (optional)
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Directions
Heat frying pan on med/med-high, add enough oil to cook chicken. Cook chicken on all sides until brown - remove to platter and set aside.
Add onions, tomato and garlic and saute until tender.
Add Paprika, cook slightly (5 minutes).
Add rice and saute briefly to coat well (another 5 min's, mostly to coat rice).
Poor on the broth; salt and pepper to taste.
Add chicken, shrimp, sausage, peas, beens, etc. and stir to mix well.
(Note: You can place a few muscles, clams, pepperoni slices or peppers on top for decoration at this point.)
Cook over medium heat, covered, for 15 minutes; remove cover and cook 5 more minutes, or until rice is done and liquid absorbed. Once ingredients are combined, you can move the pan on the burner but do not stir!
Paella pan is usually quite large, at least 12 inches in diameter... make sure you're able to heat the underside of a large pan evenly so rice cooks uniformly (12 inch alluminum frying pans work well for this).
Serve right out of the pan.
Note: All meat and vegetable ingredients are optional, and may be substituted with other items, to your liking.
Bon appetite!
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