|Paella - Tuscan Inspired
This recipe is an inspired from several recipes I have worked with over a course of years. In traditional paellas, the rice is cooked with the remainder of the ingredients. In this recipe, I make the Saffron Rice separately, and then serve the other Paella ingredients, over a bed of rice.
Fry up the Sausage, drain oil from pan, and set aside. In a very large skillet, put a little Olive Oil, and add Garlic and Chicken. Sauté the Garlic and Chicken a bit, until Chicken is slightly browned. Add in Bell Peppers, and Onions. And continue to sauté for a bit longer.
Then add in the Stewed Tomatoes, the Artichoke Hearts, Sun Dried Tomatoes, Olives.
Add the cooked Sausage back into the pan.
While Paella is continuing to cook (about 1/2 hour). Make the Saffron Rice (I use a Spanish style packaged Saffron Rice).
While Rice is cooking, add Peas, and Shrimp and any other desired Shell Fish to the pan with the Paella - Continue cooking.
Once Rice has finished cooking, place it on a large platter, creating a bed. Take the Paella from the pan, and ladle over the rice. Sprinkle Shredded Parmesan over top.
[Note from Myrl]: During the cooking process, I sometimes notice more juice than I desire. I often drain some of the excess off.