chicken, sausage, and shrimp paella

(serves five)

chicken, sausage, and shrimp paella

3 tbsp olive oil

4 andouille sausages, sliced thickly
1 red onion, diced
2 cups rice
2 cups chicken stock (up to 4 cups)
1 can of diced tomatos
a pinch of saffron threads
2 tsp paprika
1 tsp salt
1/2 tsp pepper

1/2 cup frozen corn
1/2 red pepper, cut into thin slices

5 chicken thighs
1/2 lb shrimp

1 lemon, cut into eighths

Add the olive oil to the paella pan, on the stove, over medium heat. Once hot, brown the sausages and onion. Add the rice, and cook until slightly golden and translucent. Add the chicken stock and the can of diced tomatoes, and dissolve the spices into the stock. Add the red pepper and corn. Cook, adding more liquid when necessary (I've had to add up to 4 cups).

The rice should take around 45 minutes to cook. When the rice is almost ready, add the shrimp, and mix.

Meanwhile, in a separate skillet, brown the chicken thighs in a little bit of olive oil, adding salt and pepper to taste. Garnish the paella pan with the chicken and lemon wedges. (If desired, you can sprinkle extra paprika on top).

Serve with salad and a good red wine.

Note: The blurry photo is terrible.