8cupschicken broth(use vegetable for vegetarian option)
4 +2clovesgarlicminced
2sweet red peppersdiced
2mediumyellow onionsdiced
46"chorizo type sausage -not spicy
26"chorizo type sausage spicy
2lbsshrimpshelled and deveined
1lbother seafood of your choice(clams, mussels, calamari or a seafood mixture)
2cupsfrozen green peas
4 +2Tbspsolive oil
½cupdry white winedivided ¼ cup and ¼ cup
Paella seasoning
4good pinches saffron
2Tbspspaprikacan be a mix of smoked and sweet but use at least 50% sweet
1-2tspscayenneoptional
1teaspoongarlic powder
1teaspoononion powder
1tsp salt
Instructions
Rinse uncooked rice in cold water. Cover with water and allow to stand about 1 hour. Drain and rinse.
Heat oven to 350 degrees.
Heat 4 Tbsps olive oil in a frying pan. When hot add 4 cloves minced garlic and cook about 1 minute. Add the onion and red pepper and cook another 3 or 4 minutes. Add the drained rice and stir until rice is evenly coated. Add ¼ cup white wine and allow wine to evaporate- another 3-4 minutes.
Transfer rice mixture to a paella pan or low wide oven proof pan.
Dissolve spices in hot broth and pour over rice mixture.
Remove casing from sausage if necessary and slice into ½" rounds.
Add sausage and peas to the rice and broth and stir to distribute.
Cover oven pan(s) with foil but leave an opening so steam can escape.
Bake about 55 -60 minutes. Check that liquid has been absorbed, remove from oven. Stir and allow to stand covered about 5 minutes.
While rice is baking clean and prepare the shrimp and seafood as required ( shell & devein, shrimp if necessary, debeard mussels it necessary etc) Abut 5 minutes before rice will be removed from the oven, heat remaining olive oil and garlic in a large stock pot. Add ¼ cup white wine and seafood. Cover tightly and allow to steam 3-5 minutes.Using a slotted spoon, ladle seafood over rice when serving.
Notes
For Vegetarian version: Replace chicken broth with vegetable broth. Replace sausage and seafood with 2-3 cups canned chickpeas, drained and rinsed.