Paella

My husband loves paella, so my mother adapted her recipe to make it kosher for him. It's wonderful!

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 2 1⁄2-3  lbs chicken pieces
• 3⁄4-1  lb  bulk turkey sausage
• 3  tablespoons olive oil
• 1⁄2 cup  chopped onion
• 3  tomatoes, seeded and cut into large dice
• 1  quart low sodium chicken broth
• 2  cups  uncooked long grain white rice
• 2  teaspoons salt (or to taste)
• 1⁄2 teaspoon black pepper
• 1  garlic clove, minced
• 1⁄4 teaspoon saffron thread, crumbled (be careful not to lose any!)
• 1  lb  boneless halibut fillet, cubed (or any firm-fleshed fish)
• 1  cup  frozen peas, thawed
• 1 (13 ounce) can  water-pack artichoke hearts, drained

Directions

1. Brown chicken pieces in olive oil in a large, deep saute pan. Remove and set aside.
2. Brown sausage, breaking apart as it cooks, in drippings in pan.
3. Add onion and tomatoes and cook until tender.
4. Stir in broth, rice, and seasonings. Return chicken to pan. Cover and simmer 20 minutes.
5. Add fish and carefully stir into paella. Cook another 15 minutes.
6. Add peas and artichoke hearts and cook until heated through.