Yes, our house is full of seafood lovers. And the one who isn’t… well, he’s all about the sausage. And thankfully, this is one of those one pot meals, you can scoop and meter out by preference.

Because, lets face it… aren’t we all about the one pot meals? Less time, less clean up… and who doesn’t want that? Especially when it’s a pot packed full of veggies, rice, and all the good stuff. (Hello protein).

Ingredients:

2 Tbsp evoo

1 breast cooked chicken, choppped

1 package sausage (I use evergood), sliced on a bias

1 white onion, chopped

1 red bell pepper, chopped

2 roma tomatoes, chopped

4 cloves of garlic, minced

2 cups bomba rice

1 capsule saffron (large pinch)

1 tsp salt

1 tsp paprika

1/4 tsp ground black pepper

1 cup spanish wine, like albarino

5 cups chicken stock

1 bay leaf

1 lb calamari, in rings and tentacles

1 lb large shrimp, peeled and deveined

1 lb mussels, rinsed and discard any mussel that doesn’t fully close under water

handful of italian parsley, chopped

Directions:

In a large brasier (or paella pan), heat evoo to shimmering over medium heat.

Add in chicken and heat/brown. Remove chicken from pan and set aside.

Add sliced sausage. Cook until browned. Remove from pan and set aside.

Add onions, peppers, and tomatoes to pan. Sautee until onions are translucent and peppers are softened. Stirring occasionally.

Stir in minced garlic.

Add rice, stir to combine.

Add saffron, paprika, salt, and pepper. Stir to combine.

Pour in wine and stock. Stir one last time. You don’t want to stir anymore, because you want to create socarrat - the crispy rice goodness that is created at the bottom of the pan.

Add a bay leaf and bring to a boil.

Once boiling, turn heat down to low, and cover for 20 minutes.

Remove cover and add in seafood. Tucking in so surrounded by rice and broth. Cover again. Turn heat to medium.

Remove cover and add in sausage and chicken, tuck in to rice without disturbing bottom. Cover and cook an additional 5 minutes.

Turn off heat and let sit 5 minutes.

Serve.