South Western Paella

• 1 white onion 1/2" diced
• 1 clove of garlic peeled and minced
• 1 pound spicy italian sausage
• 3/4 pound fresh mussels
• 3/4 pound fresh clams
• 3 jalapenos
• 1 red pepper
• 1 lime
• 1 pound fresh tiger shrimp
• 2 qt vegetable or chicken stock
• 1/4 coriander
• 1 bay leaf
• 1/4 cup cholula
• salt and pepper
• 2 large tomatoes 1/2" dice
• 3/4 cup chardonnay
• 1 bunch cilantro chopped
• I can black beans
• 3 qts steamed basmati rice
• 2 cups sour cream
• 1 avocado 1/4 inch dice

1. Brown italian sausage in a large soup pot and drain fat
2. Return sausage to the pan and add onions and garlic
3. Add jalapenos and red peppers when onions are opaque
4. Add coriander and bay leaf and stir
5. Deglaze pan with chardonnay and add stock, tomatoes, mussels, and clams
6. Add black beans when clams and mussels are open
7. Add Cholula and cilantro and shrimp
8. Serve over steamed rice and garnish with a dallop of sour cream and avocado before the shrimp become overcooked

white onion, clove of garlic, italian sausage, mussels, fresh clams, jalapenos, red pepper, lime, shrimp, vegetable, coriander, bay leaf, cholula, salt, tomatoes, chardonnay, cilantro, i, basmati rice, sour cream, avocado

Taken from www.epicurious.com/recipes/member/views/south-western-paella-51879201 (may not work)