Seafood And Chicken Paella With Artichoke Hearts

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2/3 cup olive oil
• 1 teaspoon italian seasoning
• 3 garlic, minced
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 chicken thighs, skinned in cut into bite size pieces
• 12 large prawns (28 - 31 count)
• 3 chorizo sausage, cut in small pieces
• 2 large onions, chopped
• 1 garlic, chopped
• 1 red pepper, roasted
• 2 cups arborio rice
• 3 cups chicken broth (more if needed)
• 4 large tomatoes, peeled, seeded and chopped
• 1 teaspoon saffron thread
• 1 -1 1/2 cup wine (more if needed)
• 1 cup frozen peas, rinsed in hot tap water
• 1/2-3/4 lb scallops
• 14 ounces artichoke hearts
• 12 -16 mussels
• 3 tablespoons parsley, chopped
• lemon slice
• parmesan cheese, grated

Recipe

• 1 cut the red pepper, removing the seeds and slice into 4 sections. in the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. remove the skin and cut the peppers into strips. set aside in a baggie.
• 2 in a bowl, combine the olive oil, italian seasoning, garlic, salt and pepper. in two separate containers, add the marinade to the chicken and the prawns. cover and refrigerate overnight.
• 3 remove the chicken from the marinade, reserving the marinade. heat about 1 t of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. remove the chicken to a plate.
• 4 add the sausage to the pan and cook over medium heat until well browned. remove to the plate.
• 5 add a bit of the reserved marinade to the skillet and add the onions and garlic. cook until soft. stir in the rice and brown slightly.
• 6 remove the onions/rice mixture to a paella pan. using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
• 7 add the rest of the broth, tomatoes, saffron threads, chicken and sausage. bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
• 8 cover the peas with warm water for about 10 minutes to bring them to room temperature. drain.
• 9 add wine, peas, scallops and artichoke hearts; toss gently.
• 10 drain shrimp; push into rice mixture along with the clams. add the red pepper.
• 11 bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
• 12 garnish with parsley, lemon slices and parmesan cheese.