Paella

I am a big fan of rice dishes – love risotto.  The Spanish may not like this or I may be ignorant of its origin, but this dish is Spanish risotto amped up with sausage, chicken and fish.  Each component brings so much flavor to this dish.

Recipe
Paella:

1. Dice up 3 chicken breasts and spice with 3 tbsp each salt and black pepper, 2 tbsp each cayenne pepper and turmeric and refrigerate for an hour
2. Heat 1 tbsp of olive oil in your paella pan and add 2 lbs of slice sausage (I used turkey) and brown; remove from pan
3. Add 1 diced red onion, 4 cloves of chopped garlic and 1 bunch of flat leaf parsley to pan with 2 tbsp olive oil (you need to add if you use turkey sausage) and soften for 3 minutes; add one 14.5 oz can of diced tomatoes and cook for 5 minutes
4. Add 4 cups of brown rice and cook for a few minutes so the rice gets coated in the flavors of the pan
5. Add 8 – 10 cups of water beginning with 5 cups and let it soften the rice adding water as most of it is absorbed
6. Add big pinch of saffron, add the chicken and cook for 10 minutes; add back the sausage and add 1 1/2 lbs of halibut steak, 1 lb of mahi mahi and 1 lb of Scottish salmon and cook for 6 – 8 minutes
7. Top with 1/4 cup of thawed frozen peas and serve