chicken tenders (diced into 3/4 inch squares)
andouille sausage (diced into 1/2 inch slices)
shrimp - peeled
white fish - chunked
1 zuchinni - sliced 1/4 inch thick
1 medium onions - diced
2 cloves garlic - minced well
1 red pepper - chopped into - 1/2 x 1/2 pieces
6 medium white mushrooms - quartered
1 can diced tomato (undrained)
good pinch of saffron
1 quart chicken stock
flat leaf parsley
2 tablespoons olive oil
2 cups arborrio rice
Preheat oven to 350F.
Brown sausage in olive oil in pan appropriate size for amount being made over medium heat. Remove sausage from pan, brown chicken and remove from pan.
Saute onions until soft, add garlic and half of parsley saute for a minute or so. Add rice and toast until opaque. Add tomatoes, cook until tomatoes are dry. Add chicken stock, saffron, mushrooms, zuchinni, peppers, chicken, sausage, salt and pepper to taste. Turn up heat to bring to boil, then reduce temp to simmer. Cook for approx 8 minutes.
Add seafood, nestle into the liquid, cover and place in oven for 10-12 minutes.
Remove from oven, put on burner and crisp the bottom of the paella.
Garnish with remaining parsley.
The amounts are approximate except for the rice and stock. For the 2 cups of rice/quart chicken stock we used 3 andouille sausages. one package of chicken tenders (costco) 2 package cod (costco) 1/2 pound of shrimp (peeled).
You can use any type of vegetables that you want. Carrots would have added a nice sweetness. Becareful to not burn the garlic. If you want, add the garlic when you add the rice.
This makes a lot of paella, 1 cup rice/2 cups stock would probably be enough for 3 people.
To make it less spicy, you could use a milder sausage than andouille, as that is pretty spicy in my opinion. Everything