Paella Sharita from Shari Alexander

• 6 cups chicken stock or broth
• 2 1/2 to 3 pounds chicken pieces
• Flour
• Olive oil
• 24 mussels or oysters, soaked, scraped, scrubbed
• 2 cloves garlic, chopped
• 3 cups short grain rice
• Few strands of saffron crushed
• Salt
• Shellfish, such as shrimp, crayfish, lobster or crab
• 2 pounds of spicy sausage
• 2 red peppers julienne
• Green or black pitted olives
• 1 large white onion, diced
• 1/2 cup frozen peas
• 1 lemon cut into 6 wedges

Dredge the chicken pieces with flour, brown lightly in hot oil and put aside. Heat 2 tablespoons olive oil in paella pan, large skillet or frying pan and fry garlic until golden brown. Add diced onion and julienne of peppers. Cook 5 minutes and set aside. Add stock to pan. Scatter the crushed saffron over the rice and season with salt. Add rice,cooking over high eat, stirring for 3 minutes.until it begins to boil (Use exactly twice the volume of dry rice to stock or broth). Reduce heat and stir in peppers, onions, chicken and sausage. Arrange evenly around the pan. Allow this mixture to cook together for about 15 minutes uncovered.

Then garnish the top with the other ingredients, shellfish, peas and olives. Cover and place in 350 degree oven for another 30 minutes. Remove and cover with a clean dish towel for about 10 minutes before serving.

Serve from the cooking pan sprinkled with fresh parsley and garnish with the lemon wedges.

Makes about 6 servings