Chicken, Sausage & Seafood Paella

The word Paella is a world wide name for a food dish but to be honest the name comes from the pan that the meal is cooked in, now getting back to paella the dish is a Spanish made entree but it was written that paella was cooked for the labor workers back in the 1800 hundreds and it was cooked by the workers over a wood fire for there meals and was made with rice and other cheap ingredients that was supplied by the owners.

Today i want to share with you our family version of Paella this one is a little upscale but the twist to it is my mother use to add a can of sweet peas to hers and it was so good ....So follow my on this recipe journey of make some great tasting paella.

Chicken, Sausage & Seafood Paella

Ingredients

1/3 cup of extra virgin olive oil - used in different parts

2 pounds of boneless chicken breast

1/4 pound of chicken gizzards - cut in half

1/3 teaspoon of sea salt

1/3 teaspoon of ground black pepper

1/3 teaspoon of granulated garlic

2 medium sweet onions finely chopped

1/2 cup of valencia rice

A pinch of saffron

2 quart of chicken stock

1/2 cup of chopped tomatoes

21 scrubbed unshelled clams

21 medium shrimps - washed and shelled

2 Italian sausage - diced

1 -10 ounce bag of frozen sweet peas - thawed

1/2 teaspoon of dried tarragon

Methods

To begin making this tasty dish heat some of your oil in in a large skillet or a wok but if you have a paella pan that would be the best you only need enough oil to coat the pan abut a half of a inch..

When your pan is hot on a medium high heat add you chicken breast and then add then your gizzards make sure your chicken is browned then seasoned with the sea salt, black pepper and garlic.

When your chicken breast pieces are brown remove them from your pan but leave your gizzards to continue cooking add a little more oil if needed then add your onions and tarragon and let then cook until the onions are tender for about 3 minutes, when the onions are soft add the valencia rice and the remaining olive oil cook rice until it starts to turn a little yellow looking then add your saffron mix in well then add add enough chicken stock to cover the valencia rice.

Let the valenica rice to continue to cook for 3 to 5 minutes with the gizzards and onions so it can cook down a little when this happen you can now add the chicken breast, tomatoes, clams, sausage and shrimps and more stock if needed let this mixture cook until the rice is tender and you see no liquid at this point remove it to another burner so it can cool but continue to cook and the sweet peas and serve and enjoy.

I garnish my paella with a clam in the shell a piece of fried squid and a lemon wedge.