Paella

I tried a new recipe for paella last night that was very tasty. I modified it slightly from a recipe in Parade magazine by Paul Angelucci. It is a modification of a traditional Spanish dish. It even came out a little sweet. This recipe serves 8 - the next time I'm going to cut it in half. Prepare as much ahead of time as you can.

For the rice:
2 Tbs olive oil, 2 cups converted rice, 1 large onion - chopped, 2 Tbs chopped garlic, 1 c. salsa, 4 c. hot chicken broth

For the rest:
2 Tbs olive oil, 1 large onion - chopped, 1 lb. smoked sausage - sliced 1/2 in. thick, 2 tsp paprika, 1 lb. chicken breast cut into 1 1/2 in. pieces, 2 carrots - cut into 1/2 inch dice, 1 red bell pepper - seeded and cut into 1/2 in. dice, 2 Tbs. chopped garlic, salt and pepper to taste, 1 lb large peeled shrimp, 2 c. frozen peas - thawed

For the Rice: Heat the oil in a large pot over medium heat. Add the rice and onion: cook, stirring occasionally, until the rice begins to brown lightly - about 12 minutes. Add the garlic and cook for 1 minute longer. Add the salsa and stir until liquid is absorbed. Stir in the hot chicken broth and bring to a boil, then reduce the heat to a simmer, cover and cook for 20 minutes. Remove from the heat and let it rest, covered, for 20 minutes.

For the rest: Heat the oil in a large pan over medium-high heat. Add the onion and smoked sausage and cook, stirring, until the onion softens. Sprinkle in the paprika and cook for 1 minute. Add the chicken, carrots, bell pepper, garlic and salt/pepper to taste. Cook, stirring frequently until the chicken is cooked through. Add the shrimp and peas and cook until the shrimp turns pink. Mix it with the rice and serve.