Ingredients
- chicken tenders (diced into 3/4 inch squares)
- andouille sausage (diced into 1/2 inch slices)
- scallops
- shrimp - peeled
- white fish - chunked
- 1 zucchini - 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
- salt
- pepper
- 1 quart chicken stock
- flat leaf parsley
- 2 tablespoons olive oil
- 2 cups arborio rice
Method
- Preheat oven to 350F.
- Brown sausage in olive oil in pan over medium heat. Remove sausage from pan.
- Brown chicken and remove from pan.
- Cook 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, zucchini, 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.
- Yum
Good to Know
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