Paella

• 1/2 c. olive oil
• 2 yellow onions, peeled and sliced
• 3 garlic cloves, crushed
• 2 ripe tomatoes, diced
• 2 c. long grain converted rice
• 3 c. chicken broth or bouillon
• pinch of saffron or turmeric
• 1 Tbsp. paprika
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. thyme (whole)
• salt and pepper to taste
• 1 (10 oz.) box frozen peas, defrosted
• 2 red sweet bell peppers, cut into rings
• 1 (10 oz.) box frozen artichoke hearts, defrosted
• 1 lb. squid, cleaned and cut into circles
• 1/2 lb. large shrimp, peeled and deveined
• 1 1/2 lb. clams (in the shell), rinsed
• 1 c. dry white wine
• 1 fryer chicken (about 2 lb.), cut up
• 1/2 lb. Italian sausage
• 1/4 lb. smoked ham, cut julienne

1. Heat a large paella pan or frying pan.
2. Add 1/4 cup oil and brown the chicken pieces.
3. Remove them from the pan.
4. Add the sausage, without the casings, the onions, garlic and ham.
5. Saute until the onions are clear, then add the tomatoes.
6. Saute for 5 minutes more and remove all from pan.
7. Add remaining oil to pan and add the rice, stirring over the heat until the rice begins to brown lightly.

olive oil, yellow onions, garlic, tomatoes, long grain converted rice, chicken broth, saffron, paprika, red pepper, thyme, salt, frozen peas, red sweet bell peppers, frozen artichoke hearts, shrimp, clams, white wine, chicken, italian sausage, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453066 (may not work)