Paella

• 3 TBL; extra-virgin olive oil
• 3 med; cloves garlic (minced)
• .5 tsp; turmeric
• 6-7 cups; chicken broth
• 1 med (ea); green, red, yellow pepper (chopped)
• 3 med; tomatoes (sliced very thin)
• 1.5 lbs (ea); large shrimp (raw, peeled & deveined; halved), chicken (breast and/or thigh; cut to 2" pcs), andouille sausage (sliced into .5" pcs)
• 2 cups; mushrooms (chopped)
• 1 cup (ea); peas, corn kernels
• 2 cups; long-grain rice (uncooked)
• 4 cups; water
• 1 cup (ea); black olives (sliced), sun-dried tomatoes
• basil, cilantro, kosher salt, pepper, paprika (for flavor & appearance)

1. Pre-heat oven to 375. Heat oil in large skillet.
2. Rub chicken with salt, pepper, paprika; saute approx 1 min per side; remove to dish.
3. Brown sausage; remove to dish.
4. Saute shrimp approx 1 min ea; remove to dish.
5. In remaining oil, saute onion and peppers until soft (approx. 3-5 min); add rice and stir until translucent.
6. Add water, olives, mushrooms.
7. Bring mixture to boil; reduce heat and simmer (covered) until water absorbed (approx. 20-25 min).
8. Place rice mixture in paella pan; place sausage, chicken and shrimp on top.
9. Bake for 20-30 minutes or until all meats cooked thoroughly.
10. Serve with a lot of medium-bodied red wine!

tbl, garlic, turmeric, chicken broth, green, tomatoes, shrimp, mushrooms, peas, longgrain rice, water, black olives, basil

Taken from www.epicurious.com/recipes/member/views/paella-1211901 (may not work)