K'S Portuguese Paella

• 2-3 boneless chicken breast cut into small chunks
• Salt and pepper
• 1/4 cup extra virgin olive oil
• 1 small onion chopped
• 2 cloves of garlic minced
• 2 cups of Spanish rice (yellow)
• 1/2 lb raw peeled shrimp
• 1/2 lb little neck clams
• 1/2 lb mussels
• 3/4 lb chorizo or linguica
• 1/2 lb of cooked Italian sausage (optional)
• 1 red bell pepper chopped
• 12 oz chicken broth or stock
• 1/3 cup of white wine
• 1/4 tsp. saffron
• 1/2 cup of frozen peas (uncooked)

1. Season chicken breast with salt and pepper. Saute in 1/4 cup of olive oil on medium high heat until lightly golden brown. Remove chicken and set aside. In same oil saute onions, garlic and 2 cups of uncooked rice for a few minutes. Add chicken back to skillet on top of rice and tuck in seafood and chorizo/sausage. Mixed chicken broth, wine, and saffron than pour into skillet. Add bell pepper cover and simmer on a medium low heat for 20 minutes. Sprinkle peas on the cover and simmer for 10 more minutes. Mixed together and serve.

chicken, salt, extra virgin olive oil, onion, garlic, rice, peeled shrimp, neck clams, mussels, chorizo, italian sausage, red bell pepper, chicken broth, white wine, saffron, frozen peas

Taken from www.epicurious.com/recipes/member/views/ks-portuguese-paella-53014501 (may not work)