Paella

Oven Temp:
Oven at 350F
Prep Time:
Bake 10-12 mins
Cook Time:
Bake 10-12 mins

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

Preparation

  1. Preheat oven to 350F.
  2. Brown sausage in olive oil in pan over medium heat. Remove sausage from pan.
  3. Brown chicken and remove from pan.
  4. Cook onions until soft, add garlic and half of parsley. Saute for a minute or so.
  5. Add rice and toast until opaque.
  6. Add tomatoes, cook until tomatoes are dry.
  7. 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.
  8. Add seafood, nestle into the liquid, cover and place in oven for 10-12 minutes.
  9. Remove from oven, put on burner and crisp the bottom of the paella.
  10. Garnish with remaining parsley.
  11. Yum