| PAELLA WITH CHICKEN, SHELL FISH & ASPARAGUS |
| - 2 cups oven roasted asparagus; cut into 1½-inch lengths - 1 cup dry white wine - ½ teaspoon crumbled saffron threads - 5 tablespoons olive oil - 3 hot links, casing removed - One 3-pound chicken cut into pieces - Salt & pepper - 2 tablespoons puréed roasted garlic - 2 cups Arborio rice - 2 bell peppers, seeded & cut into about 1-inch pieces - One 16-oz jar of garlic stuffed olives, cut in half - 4 cups (about) low-sodium vegetable broth - One 13.75-oz can artichoke hearts, quartered - One 28-oz plum tomato, roughly chopped - 1 pound uncooked large shrimp - 18 small littleneck clams scrubbed and/or - 24 mussels, scrubbed, de-bearded, (with a total of about 1 to 1½-pound) Pre-heat oven to 400° F 1. Combine wine and saffron threads; set aside to steep, for about 20-30 minutes 2. Cook sausage in a large stock (or paella) pan, over medium heat until browned, about 6 minutes Transfer to a bowl & set aside 3. Add 2 tablespoon olive oil to same pan Salt & pepper the chicken and cook in the oil Brown the chicken, about 5 minutes per-side Transfer chicken to a bowl; set aside 4. Add the remaining 2 tablespoon olive oil & garlic to same pan and add the bell peppers; cook until slightly softened, about 1-2 minutes 5. Add the rice; cook about 1-2 minute (to "toast"), stirring occasionally Add the wine/saffron mixture, stir and bring to a boil 6. When the liquid has evaporated, add the broth & bring to a boil, Add the olives & artichoke hearts 7. Stir in the chopped tomatoes & sausage Add the chicken, shrimp, clams and mussels into the mixture, stir to combine Cover and bake for 30-35 minutes, or until the chicken is cooked thru & the mussels & clams have opened 8. Uncovered & stir in the asparagus, cook (uncovered), for an additional 15-20 minutes 9. Transfer the paella to a serving dish, making sure all the clams & mussels have opened (discarding any that have not) Serve with lemon wedges & French bread Yield about 15 to 18 or more servings Recipe can be doubled |