Savor the Flavor

Chicken and Sausage Paella

Ingredients: 3 heads garlic cloves peeled, heads intact 2 tbsps. olive oil 6 cups chicken broth 2 whole boneless, skinless breasts cut into 2 by 1/2-inch strips 2 tbsps. paprika 1 lb. turkey sausage, cut into 2-inch pieces 2 large onions, chopped 2 large red bell pepper, cored, seeded and cut into 2-inch pieces 4 medium zucchini, yellow squash and/or eggplant, sliced 4 sun-dried tomatoes packed in oil, drained and juliennes 1/2 cup un-pitted whole green olives, (French or Californian) 1 cup fresh Italian parsley, chopped 1/2 tsp. saffron threads 1/2 tsp. salt 1/2 tsp. crushed red pepper flakes 4 ears corn husked and cut into 2-inch pieces. 10 large garlic cloves, sliced 3 cups long-grain white rice 12 plum tomatoes cored and sliced lengthwise

Instructions: Trim the tops off the garlic heads with a sharp knife. Place the garlic, 1 tablespoon olive oil, and 1/2 cup of chicken broth in a small sauce pan. Bring to a boil over medium-high heat. Reduce the heat and simmer for 30 minutes, basting frequently until the garlic is soft. Set aside. Preheat the oven to 350 degrees. Season the chicken on all sides with paprika. In a very large ovenproof skillet with 3-inch sides, heat the remaining olive oil over medium-high heat. Brown the chicken on all sides, about 5 minutes all together. Remove the chicken to a large plate and drain off the oil. Brown the sausage on all sides in the skillet, about 8 minutes. Drain off the oil. Add to the chicken. In the oil remaining in the skillet sauté the onion, pepper, zucchini and garlic until the vegetables tart to brown slightly. Add the rice and stir until the rice starts to brown, about 5 minutes. Add the plum tomatoes, sundried tomatoes, olives and 1/2 cup parsley to the rice mixture. Combine the saffron, salt, and red pepper flakes with the remaining chicken broth, and pour over the rice. Stir to combine and turn the heat to high. Return the chicken and sausage to the skillet. Burry the whole garlic heads in the middle of the skillet along with any chicken broth left in the saucepan. Place the skillet immediately into the oven and bake for 30 minutes. Remove the skillet; add the corn, pushing the pieces into the rice mixture. Return to the oven and bake another 30 minutes.

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