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2 sweet Italian sausages, par boiled and cut into 3/4" slices
1 chicken, cut up
1/8 cup olive oil
1 med red onion
2 large cloves minced garlic
1 1/2 - 2 cup chicken broth
1 1/4 cup long grain rice
3/4 cup water
1/8 tsp saffron
1/8 tsp black pepper
2 bay leaves
1 Tbsp lemon juice
1/4 tsp basil or oregano
1/2 tsp salt
9 oz. pkg frozen artichoke hearts, or 1 can artichoke hearts
1/2 lb raw shrimp (12 med shrimp) shelled and deveined
1/2 lb clams in shell (9 clams)
4 crab legs, cracked
1/4 lb scallops
12" paella pan or cast iron skillet

Parboil sausage and allow to cool; then slice in 3/4" slices. Set
aside in fridge. In a paella pan, pour in olive oil. Brown chicken
on all sides; remove. Saute onion and garlic in remaining oil for
5 min; remove. Add rice to oil; cook, stirring until golden. In a
cup, mix chicken broth, garlic and saffron, heat it and then pour
over rice. Add pepper, lemon juice, bay leaves, basil and salt to
the water and slowly pour this into the rice. Add chicken, onion,
artichoke hearts and sausage. Bake covered in 350 oven until the
rice is tender( about 30 minutes) Uncover paella and stir to blend
ingredients. Poke clams, shrimp, and scallops into paella. It will
be very crowded. Put back into oven. Place crab legs on top in the
last 5 minutes of cooking. It's done when all the clam shells have
opened and the shrimp are pink.


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