Spicy Skillet Paella

• 1/4 cups Olive Oil
• 2- 1/2 pounds Chicken Pieces
• 1 pound Andouille Or Italian Sausage
• 3/4 cups Onion, Chopped
• 1 package Saffron Rice Mix (I Use 5 Oz. Mahatma)
• 9 ounces, weight Frozen Artichoke Hearts, Partially Thawed (optional)
• 1 cup Frozen Sweet Baby Green Peas (optional - I Either Use Peas Or Arthichoke Hearts)
• 1 clove Garlic, Crushed
• 4- 1/2 cups Chicken Broth
• 2 teaspoons Tabasco
• 1/4 teaspoons Ground Pepper
• 2 whole Ripe Tomatoes, Cut In Thin Wedges
• 1 cup Whole Small Pimiento-stuffed Olives
• 1 pound Shrimp, Cleaned, Peeled And Cooked
• 1/2 pounds Fresh Small Clams Or 2 (5 Oz.) Cans Whole Baby Clams, Undrained

1. Heat oil in a 4-quart pan or skillet.
2. Add chicken and sausage and sear until browned on all sides.
3. Pour off all but 2 tablespoons of the drippings.
4. Push chicken and sausage to one side of the pan; stir in onion and garlic and saute until just tender.
5. Stir in rice, broth and pepper.
6. Simmer for about 30 minutes, stirring occasionally.
7. If necessary, add water to prevent sticking.
8. Stir in artichoke hearts, tomato wedges and olives; cook for 5 minutes.
9. Add shrimp and clams.
10. Cook for 5 minutes or until shrimp is pink and all ingredients are hot, stirring occasionally.

olive oil, chicken, italian sausage, onion, saffron rice, hearts, frozen sweet, clove garlic, chicken broth, tabasco, ground pepper, tomatoes, olives, shrimp

Taken from tastykitchen.com/recipes/main-courses/spicy-skillet-paella/ (may not work)