Destination Anywhere

Kat's Seafood Paella
Serves 6, can be doubled. Make in your largest skillet. If doubling, make in a large roasting dish.

Step l.
Mix together:
2 cups long grain rice
one package Sazon seasoning (Goya foods) or a big pinch of saffron
1/2 tsp. turmeric
1/2 tsp. smoked Spanish paprika

Step 2.
Saute in large Pan:
3 cloves garlic, chopped
Pepper and salt to taste
l onion, chopped
l green pepper, chopped
l red pepper, chopped
3 tomatoes, chopped; or 1/2 of a small can tomatoes
1 package chicken sausage, previously browned (optional but good)

Step 3.
Add 4 cups Mushroom, Fish, or Vegetable Stock (l box) and a splash of white wine to sauté mixture, bring to simmer, and add the rice mixture and cook until liquid is absorbed. (20 minutes, more or less) Add l package frozen peas, and 1 jar (not marinated) artichoke hearts, heat gently till peas are defrosted. Do not stir!

Step 4.
Quickly saute in olive oil in second pan, just till almost done: (this will just take a minute on each side--you just want a bit of color) one pound of 2 diferent kinds of fish (I've used flounder, schrod, bluefish, tilapia, arctic char)

Step 5.
Place fish on top of rice mixture, and 1 lb peeled shrimp on top of that. You can also add scrubbed mussels. Cover and warm l0 minutes in oven to let fish and shrimp cook through. Serve garnished with chopped parsley and a squeeze of lemon.