2 deboned Chicken breasts --
1/2 pound Steak
8 Clams (small ones)
4 cloves minced Garlic
2 Onions -- Chopped
2 Red or green peppers -- cut into strips
1/2 cup Peas
1 1/2 cups Rice
3 cups Chicken broth
4 Saffron threads
Salt and pepper , to taste
Cut chicken and meat into chunks.
In a heavy skillet sauté chicken pieces seasoning to taste. Remove
Sauté meat, again seasoning to taste. Remove.
Add sausages, and sauté until cooked through. Remove.
Add onions, garlic, peppers and sauté until golden.
Add rice and stir to coat with oil.
Add broth and let boil for about 5 - 8 minutes.
in a mortar and add a bit of broth or water. Add to rice mixture.
Return chicken, sausage and beef to pan and push under the rice.
Add mussels and clams and push the "hinge" side into the rice
Bake, uncovered in a 350o oven for about 30 minutes, or until rice is completely cooked and there is no more juice left in the pan.
Boil shrimp and add them to paella and
bake another 3-5 minutes - or until shrimp are dry. (but not dried out!)
Serves 8, with leftovers for lunch the next day!