Perfect Paella Recipe
By Georgia Pulari, St Paul, CA

3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1 T "The Best Hot Barbeque Sauce You'll Ever Taste"
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound bratwurst, sliced on an angle
1 pound peeled and deveined large shrimp, 24 shrimp
1 cup frozen peas

In a very wide pan. preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and sauté 2 or 3 minutes. Add bay leaf, barbecue sauce, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add bratwurst to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, then cover the pan again. After 5 minutes, remove cover or foil from the paella. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan.

Prep Time: 15 minutes
Cook Time: 25 minutes