American Paella

Standard

I call this american paella since it combines the traditional spanish dish with american sausage and clams

1b andouille sausage diced
1 lb bay scallops (the small ones)
3 chicken thighs cubed
1 dozen littleneck clams or 1 lb steamer clams cleaned
1 medium onion diced
2 carrots diced
1 bell pepper diced
1 1/2 cups arborio rice
2 1/2 cups chicken broth
1 1/2 tsp smoked paprika
1 tsp saffron
1 bay leaf
2 Tbsp butter
1 Tbsp olive oil

Season the chicken thighs with salt and pepper
in a large saute pan or a paella pan heat heat the olive oil and butter until hot. Add the chicken and saute until brown. remove from the pan and set aside. add the andouille,onion,bell pepper and carrot. saute until soft.
add the rice to the pan and saute 5 minutes. stir in the chicken broth,chicken,saffron paprika and the bay leaf. make sure the rice is completely submerged by at least 1/2 inch. cover and cook over medium heat 15 minutes. stir in the scallops
and clams. continue cooking 10 more minutes or until the clams have opened. discard any unopened clams.

serves 4

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