8 ounceslinks Aidells Sun-Dried Tomato Sausage (Cut into ½ inch rounds)
5 poundsboneless, skinless chicken thighs
3 ounceslarge red onions (chopped)
1/4 cupgarlic (minced)
1 poundpeeled, seeded and chopped tomatoes
2 ouncesbay leaves
2 red bell peppers (cut into strips)
1 green pepper (cut into strips)
2 cupsfresh or frozen petit peas (thaw if frozen)
4 cupspaella rice (like Bomba or Calasparra)
8 cupschicken broth or stock
1 saffron threads
2 poundsuncooked large shrimp
2 poundsmussels or clams, scrubbed
1/4 cupfinely chopped fresh parsley
In heavy large shallow pan or paella pan over medium-high heat, add 2 tablespoons of oil. Season the chicken or with salt and pepper. Working in batches, add to the pan. Cook, turning occasionally, until brown on all sides, about 10-15 minutes. Remove from the pan. Add onions and garlic to the pan; sauté until translucent, about 8 minutes. Add tomatoes and bay leaves; cook 2 minutes. Stir in bell peppers and peas. Remove from pan and set aside.
Bring the stock, saffron and salt to a boil and keep warm.
Set up grill for a medium hot fire or preheat oven to 375º. Reheat the pan over medium high heat and add the remaining olive oil. Add the rice and sauté about 2 minutes, until the rice is coated. Stir in the vegetable mixture and the pepper. Arrange the sausage and chicken pieces over the rice mixture pressing into the rice. Pour the stock mixture evenly over the rice. Cover and cook until rice is almost tender, about 40 minutes.
Arrange the shrimp on the rice mixture. Cover and cook 15 minutes. Arrange the mussels on the rice, cover and cook about 5-8 minutes until the rice is tender the mussels have opened and most of liquid in pan is absorbed. Discard any unopened mussels, sprinkle with parsley and serve.
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