Teresa Carter's Paella

Many of my friends have asked about Paella, so I thought I would post one of my recipes. Please try it once. I think you'll find you love it.

Serves 8-10 people

3 tablespoons of good Olive Oil

2 tablespoons of salted butter

2 chicken legs, 2 thighs, 2 wings

1 large onion, diced

1 red and 1 green bell pepper sliced in strips

4-5 cloves of garlic, finely chopped

1 pound of Chorizo sausage, removed from casing

3- 14oz. Cans chicken broth

1 cup of white wine

1 family sized bag of Vigo's Saffron Spanish Style rice

2 pound medium shrimp, peeled

1 pound little neck clams, scrubbed & beards removed

1 pound mussels, scrubbed

1 bag of frozen peas (optional)

Using a paella pan or a large, deep skillet warm oil and butter over medium high heat until hot then add chicken pieces. Cook 5-6 minutes per side, remove from pan and set aside. Add onion, peppers, garlic and chorizo sausage breaking apart with wooden spoon. Cook until peppers & onions are nice and browned and chorizo is cooked . Add chicken broth and wine to pan bring to a boil. Add rice, reduce heat and cover pan. Cook about 10 minutes. Remove lid and add chicken back to pan along with shrimp, clams, mussels and peas if using. Cook, stirring occassionally until clams and mussels open and all liquid is absorbed. (If your clams or mussels do not open, throw out.) I find that clams take longer than mussels to open, so be patient.

Serve hot with a hearty crusty garlic bread and fresh green salad.