Recipe: Lazy Paella (using canned clams, shrimp and chicken)

LAZY PAELLA

1/2 tablespoon olive oil
1 large onion, finely chopped
3/4 pound spicy sausage, Italian, chorizo, andouille, cut in 1-inch pieces
1 teaspoon garlic paste
1 teaspoon pesto paste
3/4 cup uncooked rice
1/2 cup white wine
1 cup low-sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can whole baby clams, with juice
1 (4 1/4 ounce) can shrimp, drained
1 (10 ounce) can chicken, with juice
1/2 cup pimento-stuffed green olives
Chopped fresh parsley (to taste)

Preheat oven to 375 degrees F.

In a heavy oven-safe pot over low heat, add oil. Add onion and cook for 3 minutes.

Add the sausage and cook for 5 minutes or until sausage is browned.

Stir in the garlic paste, pesto paste, rice, wine, chicken broth and tomatoes. Cover tightly and cook over very low heat for 15 minutes.

Remove from heat and gently stir in the clams, shrimp, chicken, olives, and parsley, if desired.

Bake uncovered for 20 minutes. Let stand 5 to 10 minutes before serving.

Makes 4 servings
Source: Mary Ann Clayton in the Atlanta Journal-Constitution Thursday, February 21, 2002