Easy Paella
Ingredients
- 4 C. long grain rice
- 2 C. clam juice
- 4 C. chicken broth
- 1 C. white Mitchella wine
- 2 cans (14.5) diced tomatoes
- 1 jar (16oz) roasted red peppers (or, pimientos)
- 3 lbs chicken breast cut in 2” chunks
- 2 lbs of uncooked shrimp #21-25
- 2 lbs Manila clams
- 6 pieces of bacon, chopped
- 1 red bell pepper, chopped
- 3 C. chopped sweet onion/2 bags frozen
- 2 C. frozen peas, thawed
- 4 Bay leaves
- 20 garlic cloves, crushed
- 1½ tsp. Saffron
- 3 Andouille or sweet sausage cut in ½” slices
- 2 Tbsp. olive oil
Directions
Preheat oven to 450°F. Heat olive oil in large heavy pot over medium high heat. Add chopped bacon, cook until crispy. Transfer bacon to paper towel to drain. Sprinkle chopped chicken with salt and pepper, add to bacon drippings cook until brown about 6 minutes. Remove chicken set aside. Add onions, red bell pepper, and garlic to pot and sauté until it starts to brown. Stir in rice, roasted red peppers with juice, canned tomatoes, saffron and bay leaves. Add clam juice, chicken stock and wine to pot, bring to a simmer. Remove from heat. Pour rice mixture into a large baking dish. Arrange chicken, shrimp (peeled and deveined), and clams. Sprinkle with chopped bacon and peas. Cover with foil and bake for 45-60 minutes until rice is tender.
Serves 16-20
