PAELLA
from Great Eastern Mussel Farms

1/3 c. olive oil
1/2 Tbs. chili powder
1 lb. chicken breasts and small drumsticks
1/2 tsp. saffron
2 cloves garlic, chopped
1/2 lb. chorizo or hot sausage, sliced or crumbled
3/4 c. scallions, chopped with green tops
1-1/2 cups tomatoes, chopped
1 lb. shrimp, peeled & deveined
1/2 c. red bell pepper, cut in strips
2 lbs. mussels
2 stalks (1/2 cup) celery, coarsely chopped
3/4 c. canned garbanzo beans rinsed and drained
3 cups water
1-1/2 cups long grain rice, uncooked
1 15-oz. can artichokes, drained and halved
2 tsp. paprika
1 cube chicken bouillon
1/2 cup peas
1 tsp. turmeric
Salt & pepper to taste

To Prepare Paella:

Heat oil in large 6-quart saucepan. Add chicken and brown (about 15 minutes). Remove and set aside. You may also brown the sausage.

Add garlic, scallions, tomatoes, red bell pepper and celery to pan and sauté until tender, about 5 minutes. Drain excess oil. Add water, rice, paprika, bouillon, turmeric, chili powder and saffron. Mix well with vegetables.

Add chicken and chorizo, then bring to a boil. Reduce heat and simmer covered for 15 minutes. Add shrimp, mussels and garbanzo beans, then simmer 5 more minutes. Finally, add artichokes and peas and simmer a final 5 minutes. Add salt and pepper to taste.