Mixed Paella:
2 TB olive oil
1 medium onion, diced
1 bell pepper, diced
1 jalapeno, diced
3 large ripe tomatoes (about 1 can diced tomatoes)
5 cloves garlic, minced
1 TB fresh thyme (1 tsp dried)
pinch of saffron*
1/2 lb chicken thighs (or breast if you insist)
2 kielbasa or andouille sausage
1/4-1/2 lb shrimp
2 cups rice
5 cups chicken or fish stock
3/4 cup frozen peas
1/2 lemon
2 TB parsley
Brown up the meats in a large wok or soup pan in a 1 TB of oil. Remove to an alternate container until later. Saute peppers, onion, tomato in remaining olive oil till softened, 5-10 minutes. Add garlic, thyme and saffron.
Return the meats to the pan and stir well for about a minute and then add the rice and stir for a few minutes, until rice is moist and wonderful.
Add stock and peas and bring to a boil. Lower to a simmer on lowish medium and leave alone for about 20 minutes. Feel free to check on it periodically, but you don't really need to stir it.
Garnish with lemon and parsley.
