Quick Paella

• 3 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 cup frozen peppers and onions (6 oz)
• 14 lb kielbasa, quartered lengthwise and cut crosswise into 1/4-inch-thick slices (not low-fat)
• 2 cups long-grain minute rice
• 14 cup dry white wine
• 1 14 cups reduced-sodium chicken broth (10 fl oz)
• 18 teaspoon crumbled saffron thread
• 20 frozen cleaned medium raw shrimp
• 1 14 lbs mussels (cleaned and scrubbed) or 1 14 lbs hard-shelled clams (cleaned and scrubbed)
• 12 cup small pimento stuffed olive
• 1 cup frozen peas

1. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then saute garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes.
2. Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes.
3. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes.
4. Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes.
5. (Discard any cockles that remain unopened after 4 minutes.)
6. Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.

olive oil, garlic, peppers, kielbasa, longgrain minute rice, white wine, chicken broth, thread, shrimp, mussels, olive, frozen peas

Taken from www.food.com/recipe/quick-paella-156005 (may not work)