CHICKEN AND SAUSAGES PAELLA

A 12 to 15 inches base paella pan
6 tb olive oil (first press Virgin Olive Oil will be perfect)
2 3/4 cups short grain rice
3 1/2 cups strong chicken broth
1/2 cup dry white wine
1/4 tsp saffron dissolved in the broth
2 1/2 chicken pieces or chicken breasts, conveniently sliced
1/2 lb sliced sausages (embutidos de pollo cerdo o res) sliced, while frozen
4 garlic cloves, minced
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion chopped
1 tomato chopped
1 tsp Paprika or to taste (smoked paprika is the best)
Chopped cilantrillo to taste
1 tb chopped parsley
1 cup grains of frozen corn, defrosted
Salt and pepper to taste.

Sprinkle the chicken and sausages with salt and pepper or Adobo. In the meantime, preheat the oven to 450 F in an electric oven. Heat the oil in a metal Paella pan and fry the chicken and sausages until golden on all sides. Remove to a platter. Add green and red peppers, garlic cloves, and onion and sauté. Stir in the tomato , cilantrillo and parsley and continue cooking the Sofrito. Cook uncovered for a few minutes, until the vegetables are brilliant. Add the paprika and the rice and stir to coat well with the oil (medium high heat). Add the chicken pieces and sausages, mixing everything well. Pour in the broth with the dissolved saffron, boiling hot, the wine and salt and pepper. Cook over medium high heat, uncovered, until the paella is not soupy, until craters form in the surface, almost drained. Place in the preheated oven and cook uncovered for 15 to 20 minutes. The liquid should be absorbed, but the rice still al dente. Remove from the oven and let sit covered with foil for 10 more minutes.

This wonderful paella is foolproof. I have personalized the recipe and now I can prepare the whole recipe on top of the stove. With a little practice you will all be able to do it. It should be served with a green or Piperrada salad and a red wine is de rigueur.