February 13, 2004 recipe from Chef Chris Manning:

Paella

1 tsp olive oil
¼ cup diced onion
¼ cup diced celery
¼ cup diced green bell pepper
¼ cup diced red bell pepper
4 oz dices sopressatta sausage
1 clove garlic, minced
2 ½ cups chicken stock (broth)
1 healthy pinch of saffron
4 oz diced chicken breast
½ cup green peas (frozen)
1 medium tomato diced
½ # peeled and deveined 21-25 shrimp
1 dozen little neck clams
1 dozen mussels
salt and pepper to taste
1 ½ cups cooked white rice

In a 5 qt sauceman with a lid, add the oil, onion, celery, peppers and sausage, onion to medium heat. Saute’ until the onions begin to wilt. Add the garlic, chicken stock, saffron and chicken breast. Bring to a steady simmer and boil for 4-5 minutes stirring often. Add the peas, tomatoes, shrimp, clams and mussels and simmer for another 4-5 minutes. The clams and mussels should start to open and the shrimp pink and firm to the touch. At this point, season with salt and pepper, add the rice and stir. Turn the hat off and allow to sit for 3-4 minutes covered before serving. “Paella” means two handled pot or for “me and you” serve in the center of the table with chilled white wine and fresh French bread.