Ingredients
2 cups Riceland Extra Long Grain Rice
3 chorizos (Spanish sausage) or 1/2 lb. Italian sweet sausage
1/2 cup olive oil
2-1/2 lbs. chicken, cut into at least 8 pieces
Salt and pepper to taste
6-8 fresh haddock, in small serving pieces
1 cup diced lean ham
1 large onion, finely minced
1 garlic clove, minced
1 large tomato, peeled, seeded and chopped or 1 cup canned tomatoes, drained and chopped
7 cups chicken broth
1/2 cup shelled peas, slightly undercooked in salted boiling water or 1/2 cup frozen peas, defrosted
12 medium shrimp, shelled and deveined
12 mussels or clams, scrubbed and beards removed from the mussels
1 large pimento, cut into 8 or more strips
1 lemon, cut into 8 wedges
Preparation
1. Prick the skins of sausages in several places and simmer them in water for 10 minutes.
2. Drain and brown in 2 Tablespoon of olive oil. Drain on paper towels and cut into 1/4-inch thick slices; reserve.
3. Over medium-high heat, in large paella pan, large deep frying pan or large flame-proof casserole dish, heat 1/2 cup olive oil and evenly brown the chicken pieces, seasoning them with salt and pepper. Remove and reserve.
4. Add haddock and season lightly with salt and pepper. Cook for 45 seconds on each side, adding more oil if needed. Remove and reserve.
5. Add ham and more oil if needed, and cook for 2 minutes. Remove with a slotted spoon and reserve.
6. Add onion and garlic to pan and cook for 5 minutes, or until they are soft; do not brown. Add rice and cook, stirring, for 2 minutes. Stir in tomato, and 6 cups of broth. Simmer 10 minutes.
7. Preheat oven to 350F. Stir in peas. Arrange sausage slices and chicken on the rice, partially burying them. Bring to a boil on top of stove; cover with foil.
8. Bake for 20 minutes. Add haddock, shrimp, mussels or clams, partially burying them.
9. Bake uncovered for 15 minutes or until meats, rice and shellfish are cooked. Halfway through the cooking time, taste for seasoning, adding more salt and pepper if needed.
10. If liquid is absorbed before rice is tender, add small amount of hot broth. Garnish with pimento strips and lemon wedges just before serving.