Paella

• 2 12-3 lbs chicken pieces
• 34-1 lb bulk turkey sausage
• 3 tablespoons olive oil
• 12 cup chopped onion
• 3 tomatoes, seeded and cut into large dice
• 1 quart low sodium chicken broth
• 2 cups uncooked long grain white rice
• 2 teaspoons salt (or to taste)
• 12 teaspoon black pepper
• 1 garlic clove, minced
• 14 teaspoon saffron thread, crumbled (be careful not to lose any!)
• 1 lb boneless halibut fillet, cubed (or any firm-fleshed fish)
• 1 cup frozen peas, thawed
• 1 (13 ounce) canwater-pack artichoke hearts, drained

1. Brown chicken pieces in olive oil in a large, deep saute pan.
2. Remove and set aside.
3. Brown sausage, breaking apart as it cooks, in drippings in pan.
4. Add onion and tomatoes and cook until tender.
5. Stir in broth, rice, and seasonings.
6. Return chicken to pan.
7. Cover and simmer 20 minutes.
8. Add fish and carefully stir into paella.
9. Cook another 15 minutes.
10. Add peas and artichoke hearts and cook until heated through.

chicken, turkey sausage, olive oil, onion, tomatoes, chicken broth, long grain white rice, salt, black pepper, garlic, saffron thread, frozen peas, canwaterpack artichoke hearts

Taken from www.food.com/recipe/paella-264999 (may not work)