Seafood & Andouille Paella Recipe

• 1/4 cup Olive Oil
• 1 lb Frozen Mixed Seafood (not thawed)
• 1/2 lb Shrimp, peeled
• 1/2 lb Scallops
• 1/2 lb Andouille Sausage cut into 1/2a rings, then quartered
• 1 large Onion, chopped
• 1 can Whole Tomatoes, large, with liquid
• 1 can Artichoke Hearts, 14-ounce, with liquid
• 1 Green Bell Pepper, Diced
• 1 Red Bell Pepper
• 2 cloves garlic, minced
• 1-1/2 cups rice, uncooked
• 1 can Chicken broth + 1/2 can water
• 1/4 teaspoon saffron
• Salt and pepper to taste

1. Core and seed and then roast a red bell pepper over flames (BBQ grill, blow torch, gas range) or broiler until charred and getting soft.
2. Do NOT remove the tasty blackened bits.
3. Cut into strips.
4. Heat a splash of olive oil in a paella pan or wide deep covered skillet, to medium high.
5. Add the andouille and sautA until lightly browned.
6. Remove.
7. Add a bit more oil, if necessary,and cook the onion and garlic until transparent.
8. Add the rice, toss with the onion, and cook for 5 minutes.
9. Return the andouille, and add tomatoes, broth, saffron, salt, and peppers.
10. Reduce heat to medium.
11. Cover and cook for 10 minutes.
12. Cut up the tomatoes in the pan.
13. Add the artichoke hearts and seafood and cook 10-15 minutes, scraping the bottom to prevent sticking, until the liquids are mostly absorbed and the rice is tender.
14. Crusty bottom rice is especially prized by paella afficinados...

olive oil, shrimp, sausage, onion, tomatoes, hearts, green bell pepper, red bell pepper, garlic, rice, chicken broth , saffron, salt

Taken from cookeatshare.com/recipes/seafood-andouille-paella-9627 (may not work)