Paella

Ingredients

• 1/4 cup olive oil
• 4 chicken wings
• 1/2 lb medium shrimp, tails on
• 1 medium onion, chopped
• 1 large red bell pepper, diced
• 4 ounces spanish chorizo, sliced (substitute kielbasa or other sausage)
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon saffron thread (substitute tumeric)
• 1/8 teaspoon dried thyme
• 5 tomatoes, peeled, seeded, diced (sub large can whole tomatoes)
• 2 teaspoons salt
• pepper
• 1 1/2 cups rice (short or long grain)
• 2 (14 1/2 ounce) cans chicken broth
• 1/2 cup frozen peas
• 2 dozen mussels, scrubbed and bearded
• 10 Spanish olives with pimento, sliced if large

Directions

1. 1

   1. Heat oil in large, deep skilled or oven safe dutch oven (preferably cast iron or cast aluminum). Saute chicken about 10 minutes until golden, not brown. Remove and set aside.

2. 2

   2. Saute shrimp until just becomes pink. Remove and set aside.

3. 3

   3. Saute onion and bell pepper about 10 minutes until soft. Add chorizo, garlic, bay leaf, saffon and thyme. Stir and cook 5 minutes. Add tomatoes, salt and pepper. Stir. Add rice and cook about 5 minutes.

4. 4

   4. Add chicken broth, increasing heat to medium high. Once mixture boils, sprinkle with peas and place in oven, uncovered. Cook 15 minutes until rice is tender and moist.

5. 5

   5. Push mussels into rice and cook an additional 5 minutes until shells open. Garnish with olives and serve.