From Laura Lyons
1/4 cup olive oil
1 1/2 cups chopped yellow onion (2 onions)
2 red bell peppers, cored and sliced into 1/2-inch strips
2 tbsp. minced garlic (4 to 6 cloves)
2 cups white basmati rice
5 cups chicken stock
1/2 tsp. saffron threads, crushed
1/4 tsp. crushed red pepper flakes
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1 1/2 pounds cooked chicken
1 pound kielbasa, sliced 1/4- to 1/2-inch thick
1 (10-oz.) package frozen peas
1 tbsp. minced fresh flat-leaf parsley leaves
2 lemons, cut into wedges
Preheat oven to 450 degrees. Heat oil in large oven proof Dutch oven. Add onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add bell peppers and cook over medium heat for 5 more minutes. Lower heat, add garlic, and cook for 1 minute. Stir in rice, chicken stock, saffron, red pepper flakes, salt and pepper and bring to boil. Cover pot and place in oven. After 15 minutes, stir rice gently with a wooden spoon, and return to oven to bake uncovered for 10-15 minutes, until rice is fully cooked.
Transfer paella back to stovetop. Over low heat, add chicken, kielbasa and peas and stir gently. Cover paella and allow it to steam for 10 minutes. Sprinkle with parsley, garnish with lemon wedges, and serve hot.
Serves 6-8. Frozen bell pepper and onion blend substitutes nicely for fresh onions and peppers, and you can use any cooked meat or seafood in place of chicken or sausage. For fun, throw in a cubed sweet potato or Pink Lady apple before baking.