Skillet Paella

recipe by Haylie Duff
Total Time: 45 Mins
Prep Time: 10 Mins
Cook Time: 35 mins
2-3 tbsp olive oil
1 chicken breast, diced & seasoned w/ S&P
6-8 large shrimp (average 2 pieces per person)
6-8 mussels, cleaned(same as above)
1 spicy sausage link
1/2 yellow onion, chopped
1 cup Arborio rice (usually calls for bomba, but its hard to find!)
3 small roasted roma tomatoes
1 large roasted red bell pepper
1/2 cup peas, I used frozen
3/4 cup chopped artichoke hearts, I used frozen
20 saffron threads + 1/4 cup boiling water
2 1/2- 3 cups low sodium chicken stock
3 tbsp lemon juice and a tiny touch of zest
Handful of fresh herbs, like flat leaf Italian parsley and cilantro
Spices: 1/2 tsp chili powder, cumin, celery salt
1/4 tsp cayenne
Bring large skillet to medium heat, warm olive oil. add chicken and shrimp. Cook till HALFWAY DONE. Remove from heat and place on separate plate. Add onion to skillet and cook till translucent. Add tomato, bell pepper and garlic. Saute 1-2 minutes. Add rice and evenly combine with al ingredients. Flatten across the pan and let simmer another minute. Add lemon juice, seasoning and saffron broth. Add chicken broth and let rice absorb the liquid. Do not stir the rice. Once rice has absorbed most of the liquid, add the meat and seafood back to the pan to finish cooking. Cover with a lid to guarantee that everything is cooked all the way through. Garnish with fresh herbs.