Spanish Paella

• 4 oz. butter
• 1 large sweet yellow onion, chopped
• 2 lb. boned chicken breasts, skinned, sauteed, cut into 1-inch strips and set aside in a bowl
• 2 c. long grain rice
• 1 to 2 Tbsp. saffron, crushed
• 4 c. chicken broth (1/3 less salt)
• 1 chorizo sausage, cooked well, drained of fat, mashed and set aside in a bowl
• 1 red bell pepper, chopped
• 18 small clams in shells, scrubbed
• 1 lobster tail, cleaned and cut into chunks
• 2 lb. fresh fish (halibut, scallops, sea bass), cooked, sauteed in butter and set aside in a bowl

1. Preheat oven to 400u0b0.
2. In a large paella pan or iron skillet, saute onion and red bell pepper in butter until softened.
3. Add rice to pan and cook 10 minutes.
4. Do not brown.
5. Add more butter, if necessary.
6. Stir in chicken broth and saffron and bring to a boil, stirring occasionally.
7. Reduce to a low simmer and cook, uncovered, for 20 minutes or until rice is tender.

butter, sweet yellow onion, chicken breasts, long grain rice, saffron, chicken broth, chorizo sausage, red bell pepper, in shells, lobster, fresh fish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867534 (may not work)