Chicken, Shrimp and Sausage Paella Recipe

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This impressive, but easy, traditional Spanish dish has as many variations as there are cooks, so feel free to adjust ingredients as you wish.
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  • 6 chicken thighs, or 3 lb chicken, cut up
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1/2 pound garlic-y sausage, sliced
  • 6 cloves garlic, or to taste, sliced
  • 2 cups tomatoes, chopped, with juice (fresh or canned)
  • 4 cups chicken stock
  • 1 teaspoon turmeric
  • salt and pepper
  • 2 cups rice
  • 12 large shrimp
  • 12 black olives
  • 1 small lemon, cut into wedges
Container:large pan with lid
  • Heat oil in large oven-proof pan. Salt and pepper chicken pieces, skin off or on, as preferred. Brown chicken well on all sides and set aside.
  • Add onion, bell pepper and sausage to pan (use more oil, if needed) and cook until onion softens, about 5 minutes. Add garlic and tomatoes and stir to get up any browned bits from the pan. Add stock, 1 teaspoon salt, 1/2 teaspoon pepper, and the turmeric.
  • Stir in rice and return browned chicken to pan. Cover and bake in 350° F. degree oven (or simmer on stovetop) until rice and chicken are tender and most of the liquid is absorbed, about 30-40 minutes. Add water or tomato juice, if mixture looks dry before rice is done.
  • Prepare the shrimp: peel and devein, if necessary, and sauté until cooked (until color changes to bright orange) about 5 minutes.
  • Arrange shrimp, olives, and lemon slices on top of rice. Serve hot.
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