Ingredients
3 TBL; extra-virgin olive oil
3 med; cloves garlic (minced)
.5 tsp; turmeric
6-7 cups; chicken broth
1 med (ea); green, red, yellow pepper (chopped)
3 med; tomatoes (sliced very thin)
1.5 lbs (ea); large shrimp (raw, peeled & deveined; halved), chicken (breast and/or thigh; cut to 2" pcs), andouille sausage (sliced into .5" pcs)
2 cups; mushrooms (chopped)
1 cup (ea); peas, corn kernels
2 cups; long-grain rice (uncooked)
4 cups; water
1 cup (ea); black olives (sliced), sun-dried tomatoes
basil, cilantro, kosher salt, pepper, paprika (for flavor & appearance)
Preparation
Pre-heat oven to 375. Heat oil in large skillet.
Rub chicken with salt, pepper, paprika; saute approx 1 min per side; remove to dish.
Brown sausage; remove to dish.
Saute shrimp approx 1 min ea; remove to dish.
In remaining oil, saute onion and peppers until soft (approx. 3-5 min); add rice and stir until translucent.
Add water, olives, mushrooms.
Bring mixture to boil; reduce heat and simmer (covered) until water absorbed (approx. 20-25 min).
Place rice mixture in paella pan; place sausage, chicken and shrimp on top.
Bake for 20-30 minutes or until all meats cooked thoroughly.
Serve with a lot of medium-bodied red wine!
