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Easy Holiday Paella




Source of Recipe


Betty Crocker Holiday






List of Ingredients



• 3/4 pound uncooked large shrimp, peeled and rained
  
• 3/4 pound sea scallops, cut in half
  
• 2 tablespoons olive or vegetalbe oil
  
• Generous pinch plus 1 teaspoon saffron threads
  
• 6 cloves garlic, finely chopped
  
• 5 medium onions, chopped (2 1/2 cups)
  
• 2 cans (14 1/2 ounces each) diced tomatoes with garlic and onion, undrained
  
• 1 can (14 ounces) artichoke hearts, drained and coarsely chopped
  
• 3/4 pound smoked turkey sausage, cut into 1/4-inch slices and slices cut in half
  
• 2 cups uncooked basmati rice
  
• 4 cups chicken broth
  
• 1 teaspoon paprika
  
• Chopped fresh parsley, if desired
  






Instructions



1. Heat oven to 375. Spray 2 rectangular baking dishes, 11x17x1 1/2 inches, with cooking spray. Toss shirmp and scallops with 1 tablespoon of the oil and generous pinch of the saffron threads in medium bowl; cover and refrigerate.
   
2. Heat remaining 1 tablespoon oil in 4-quart Dutch oven over medium heat. Cook garlic and onions in oil about 5 minutes, stirring frequently, until onions are crisp-tender. Stir in tomatoes, artichokes and sausage. Cook 2 minutes, stirring frequently. Stir in rice. Spread half of rice mixture evenly in each baking dish.
   
3. Heat broth, paprika and 1 teaspoon saffron threads to boiling in 2-quart saucepan. Pour 2 cupss broth mixture evenly over rice mixture in each baking dish. Cover and bake 35 minutes.
   
4. Place shrimp and scallops on top of rice mixture. Cover and bake 15 to 20 minutes or until shrimp are pink and firm and scallops are white. Sprinle with parsley.
   






Final Comments


8 to 10 servings.