The ingredient list is long, but it’s mostly things you should have in the pantry already, with the exception of the sausage and seafood.
Ingredients:
2 tablespoons olive oil
½ pound of boneless, skinless chicken breast tenderloins
½ pound linguica sausage, sliced
1 onion, chopped
1 large red or green bell pepper, chopped fine
1 garlic clove, minced
2 tomatoes, chopped
1 teaspoon of salt
½ teaspoon of black pepper
1 teaspoon of paprika
2 cups of rice
4 cups of chicken broth
¼ teaspoon of saffron
1 pound of shrimp, cleaned and deveined
1/2 pound of bay scallops
12-18 mussels, scrubbed
¼ cup of chopped parsley
1 package of frozen peas
12-18 mussels, scrubbed
¼ cup of chopped parsley
1 package of frozen peas
Preparation:
Cook the onion, bell pepper, and garlic in the olive oil until the onion gets tender.
Remove the onion, bell pepper, and garlic.
Add the linguica and chicken to the pan and cook until well done.
Add the tomatoes and spices to the pan and allow to simmer for 20 minutes.
Cook the rice in the chicken broth with the saffron while the other food simmers.
Stir the rice into the meat mixture.
Add the frozen peas, shrimp, and stir into the paella.
Heat through about 5 minutes. Add the mussels and cook for 5 minutes longer.
Srpinkle parsley over the top.
Serve with Sangria if you desire.
Photo/MJ LaFlaca on Flickr
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and cook until the timer goes off. The waffles should be golden brown and lightly crispy at the edges.
(find this in the refrigerated section of your grocery)
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(You may use 
if you want a sweeter dish.)
cooking sauce
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or English muffins
