Paella

• 1.5 cups long grain white rice
• 5 cups chicken broth, water, or combo
• 1 onion, diced
• 4 cloves garlic, minced
• 1/2 large bell pepper, chopped
• 2 jalepeno peppers, seeds removed, chopped
• 1 tomato, chopped
• 1/2 cup peas
• 1/4 cup chopped parsley, plus more for garnishing
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 2 tbsp olive oil
• Pinch of saffron
• 2 bay leaves
• 1/2 lb andouille sausage, sliced
• 1 lb shrimp, cleaned
• 2 lb mussels, cleaned

1. 1. In a large pan or pot, heat the olive oil. Saute onion, garlic, and sausage until onion is translucent.
2. 2. Add peppers and rice. Saute for a couple minutes until rice is coated and appears white.
3. 3. Stir in the tomatoes, parsley, peas, all the spices, and liquid. Bring to a boil, then cover and turn the heat down to low.
4. 4. After 10 minutes, stir the mussels into the rice. Cover and continue cooking.
5. 5. After another 10 minutes, place the shrimp into the rice.
6. 6. Cook the final 10 minutes. Serve with some fresh chopped parsley sprinkled on top.

long grain white rice, chicken broth, onion, garlic, bell pepper, jalepeno peppers, tomato, peas, parsley, paprika, oregano, salt, olive oil, saffron, bay leaves, andouille sausage, shrimp, mussels

Taken from www.epicurious.com/recipes/member/views/paella-52738711 (may not work)