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    Easy Paella


    Source of Recipe


    by Millie, from What�s Cookin at Fort DeSoto Park

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=983.2

    List of Ingredients




    2 boneless, skinless chicken breasts, cut into 1 inch pieces
    1 lb. pkg. Vigo yellow rice with seasonings
    4 cups chicken broth
    1 red pepper, seeded and diced
    1 green pepper, seeded and diced
    1 medium onion, chopped
    1 tsp. garlic, chopped
    4 Italian sausages (about 12 oz.), sweet or hot, cut into 1-inch pieces
    1 lb. ham slice, cut into 1-inch pieces
    1 10 oz. pkg. small frozen green peas
    1 lb. shrimp, unpeeled
    1 lb. boneless mild fish fillets, cut into 1-inch pieces
    8 to 10 fresh clams, with shells, scrubbed (may use 1 can of clams, if preferred)

    Recipe



    In heavy stockpot, saute sausage over medium to medium-high heat until cooked through. Reduce heat, add onions, peppers and garlic and cook until onion is soft. Add chicken and ham, and cook until chicken is slightly browned. Add broth and bring to a boil. Add rice and bring to a boil, then reduce heat to simmer.

    Cook until nearly all liquid is absorbed, about 20 minutes. Stir with a fork.

    Add peas, fish, shrimp and clams. Stir, cover and cook until all liquid is absorbed and shrimp are pink.

    Note: You may also use canned shrimp if you prefer, but add just before serving. Also, if using bottled garlic rather than fresh garlic cloves, do not brown, but add to mix just prior to adding seafood.

    Serves 10 to 12.

 

 

 

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