Easy Paella

Ingredients

• 14 oz artichoke hearts drained coarsely chopped canned
• 2 cups rice uncooked
• 29 oz tomatoes diced with garlic and onion, undrained canned
• 32 oz chicken broth (4 cups)
• 8 servings parsley fresh chopped
• 6 cloves garlic finely chopped
• 2.5 cups onion chopped
• 1 teaspoon paprika 
• 1 pinch saffron threads generous
• 0.8 lb scallops cut in half
• 0.8 lb shrimp deveined uncooked peeled
• 0.8 lb turkey sausage smoked cut into 1/4-inch slices, slices cut in half
• 2 tablespoons vegetable oil 

Equipment

• bowl
• sauce pan
• oven
• baking pan
• aluminum foil
• dutch oven

Directions

1. Heat oven to 375F. Spray two 11x7-inch glass baking dishes with cooking spray. In medium bowl, toss shrimp and scallops with 1 tablespoon of the oil and generous pinch of the saffron threads; cover and refrigerate.
2. In 4-quart Dutch oven, heat remaining 1 tablespoon oil 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.
3. Spread half of rice mixture evenly in each baking dish.
4. In 2-quart saucepan, heat broth, paprika and 1 teaspoon saffron threads to boiling.
5. Pour 2 cups broth mixture evenly over rice mixture in each baking dish.
6. Cover with foil.
7. Bake 35 minutes.
8. Place shrimp and scallops on rice mixture in each dish. Cover and bake 15 to 20 minutes or until shrimp are pink and scallops are white and opaque.
9. Sprinkle with parsley.