Paella

2 ½ cups rice

3 tbsp olive oil

6 links of Italian sausage

12 chicken thighs

1 ½ lb uncooked large shrimp

1 large onion, finely chopped

Several cloves of garlic, finely chopped

2 bay leaves

1 tsp saffron

1- 28 oz can of chopped tomatoes

5 cups chicken broth

Salt and pepper to taste

1 can of peas

1 bunch fresh parley, chopped

Season chicken with salt and pepper. Par broil chicken and sausage and set aside.
Sauté onion in olive oil using large shallow pot. When the onion is lightly golden, add most of the garlic reserving some to be tossed with shrimp (step 3). When garlic starts to sizzle, add the rice and lightly coat it with oil mixture. Stir in tomatoes, bay leaves, and parley. Add the broth. Add ½ tsp saffron. Add chicken and sausage cut in 1-inch diagonal slices. Push chicken and sausage pieces into rice mixture. Bring broth to a boil and remove pot from heat
Place the cleaned shrimp in a bowl and toss with olive oil, salt, pepper, garlic, and remaining saffron and set aside.
Tightly cover pot containing rice mixture and place in preheated 375-degree oven and bake for 50 minutes.
Add the can of peas gently stirring into the mixture. Arrange the shrimp on top of the rice mixture and cook for another 10 minutes or until the shrimp are done and all the liquid is absorbed.