James' Paella

• 12 lb chorizo sausage, sliced
• 3 lbs broiler-fryer chickens, cut up
• 1 medium onion, chopped
• 1 medium green bell pepper, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, chopped
• 1 (10 ounce) packageyellow saffron rice mix, uncooked
• 3 12 cups water
• 1 lb peeled medium-size cooked shrimp
• 1 (10 ounce) package frozen English peas, thawed

1. Brown sausage in a large Dutch oven over medium heat.
2. Remove sausage, reserving drippings in Dutch oven; set sausage aside.
3. Add chicken pieces to reserved drippings, and cook until browned, turning once.
4. Remove chicken, reserving drippings in Dutch oven; set chicken aside.
5. Cook onion, bell peppers, and garlic in reserved drippings.
6. Cook, stirring constantly, until tender.
7. Stir in chopped tomatoes.
8. Add yellow saffron rice mix and 3 1/2 cups water; bring to a boil.
9. Stir in reserved sausage.
10. Spoon mixture into a 4-quart paella pan or baking dish.
11. Arrange chicken pieces on top.
12. Bake mixture, covered, at 375F for 45 minutes.
13. Remove casserole from oven, and top with shrimp and English peas.
14. Bake, covered, at 375F for 15 additional minutes or until chicken is done.

chorizo sausage, chickens, onion, green bell pepper, red bell pepper, garlic, tomatoes, packageyellow saffron rice mix, water, shrimp

Taken from www.food.com/recipe/james-paella-479019 (may not work)