Paella
4 tbs oil (canola or olive)
2 large chicken quarters (cut into 4 pieces each)
1/2 lb of andouille sausage or chorizo
3 ribs of celery diced
3 carrots diced
3 cloves garlic minced
1/2 onion diced
2 tbs white wine vinegar
1 1/2 cups of rice
Heat 2 tbs oil in a stock pot on med-high
Once, hot add chicken and sausage
brown, but don't cook all the way through
Remove sausage and chicken from pot
Add 2 tbs of oil
Add celery, carrot, onion, garlic
Cook till onion is translucent (add a little water if needed, don't brown onion)
Add a few pinches of salt and pepper
Add white wine vinegar and deglaze on high
Add rice and stir to coat rice in oil
Add 1/4 cup of water and stir
Set stove back to med-high
Add 3 cups of water
Add the partially cooked chicken and sausage back to the pot
Cook covered until rice is 3/4 done
Add clam and shrimp (push into the rice but don't stir)
Add 2/3 cup water
Cover and cook on high for 4 minutes
Lower temperature and simmer
Once 90% of the water is absorbed turn off the burner and let sit for 10 minutes
