Paella with Chorizo Sausage, Shrimp, Mussels and Chicken

Paella with Chorizo Sausage, Shrimp, Mussels and Chicken

As always, You may make this as mild or spicy as you wish, me I really like the heat!

1 # Shrimp 1 # Chicken

1 # Chorizo Sausage cut into small pieces

1 # Mussels (IQF frozen are the easiest) 1

/2 cup Extra Virgin Olive Oil 1

 large onion chopped fine

5 cloves garlic

1 large can whole plum tomatoes

1 bay leaf

1 red pepper sliced in thin strips

1 green pepper sliced in thin strips 1 orange pepper sliced in thin strips

 2 cups chicken broth

1 cup white wine 1 tsp ground cumin

1 tsp dried thyme

1/2 tsp saffron threads

4 oz Creepin Quag™ Hot Sauce 2008 Golden Chile Winner, 2007 The Hot Pepper Award Winner, 2008 Scovie Award Winner, 2007 Scovie Award Winner 1 # Spanish Rice – see below

Procedure: Heat oil in large stock pot Add olive oil Add Chorizo Sausage and sauté for 4-5 minutes Add onion and garlic and bay leaf sauté for 4-5 minutes Add Chicken and sauté for 10 minutes Add White Wine, Chicken Stock, Tomatoes and simmer for 15 minutes Add peppers, cumin, thyme, saffron, Creepin Quag, Shrimp and mussels and simmer for 10 minutes Serve in a bowl ladled over Spanish rice

Spanish Rice

2 cups uncooked long grain rice

4 cups chicken stock

1/4 extra virgin olive oil

1 onion minced fine

1 red pepper diced

1 can diced tomatoes

1 tsp cumin

1 tsp Turmeric Procedure:

Sauté rice in olive oil 2-3 minutes. add onion and sauté 2-3 minutes add red pepper, tomatoes, cumin, and turmeric Add chicken stock and bring to a boil, cover and simmer until rice is tender and liquid is absorbed, 20-30 minutes Serve with the seafood Paella

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