Paella - Jeff's Firehall version

2 chicken breasts, skin removed and cut into large chunks

2 Italian sausages, cut into 1 inch pieces

2 onions, peeled and chopped

10 whole cloves garlic, peeled

28 ounces can whole tomatoes

2 cups Arborio rice

3 cups chicken stock

1 cup of your favourite red or white wine

3 bay leaves

1 sprig fresh rosemary

1 red pepper, seeds removed and chopped

1 pound of shrimp, shelled and deveined

Red chili pepper flakes to taste, if desired

Serve with warm naan bread

1. Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate.

2. Add the onions to the hot pan and a small splash of oil, sauté until golden.

3. Add the garlic and stir for a few moments.

4. Add tomatoes, breaking them up with a wooden spoon.

5. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
+ Red chili pepper flake if desired

6. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Serving Size: Feeds 4 firefighters

Number of Servings: 4

Recipe submitted by SparkPeople user JSALKELD.