Big Sky Paella - cooking recipe

Ingredients

1 white onion, medium dice
1 red bell pepper, medium dice
2 cups long grain rice
2 -3 sausage links, cut across into bite size rounds (chorizo or spicy Louisiana style)
1 (8 ounce) package chicken tenders, cut across into bite size pieces
15 -20 medium shrimp, cleaned, uncooked (fresh or thawed)
3 green onions, white and tender green parts, sliced across
1 cup frozen peas, steamed in micro for three minutes then drained
1 (32 ounce) box chicken stock
1 bay leaf
1 tablespoon saffron
2 -3 garlic cloves, chopped
2 teaspoons red pepper flakes (or to taste)
1 tablespoon paprika
1 -3 tablespoon olive oil
1 -2 teaspoon salt and pepper (or to taste)
1 lemon, cut into wedges

Preparation

In a medium pot, simmer chicken stock w/ bay leaf and saffron.
Season chicken tenders w/ paprika, S&P.
In paella pan or 15\" skillet, on med-high, heat 1.5 TBSP olive oil and saute chicken tenders until browned on both sides. Remove from pan and set aside in large bowl.
Add sausage to skillet and brown on both sides. Add sausage to bowl w/ chicken, keeping any grease and remaining oil in the pan.
Add onion, red bell pepper, garlic, red pepper flakes, S&P to pan. Saute until soft (add extra oil here if necessary).
Add rice and toast 3-4 minute.
Add all chicken stock to pan, stir, reduce heat, cover and let simmer 10 minute.
Stir in chicken, sausage and shrimp, top w/ peas, cover and let simmer 10 more minutes.
Remove from heat, garnish w/ green onions.
Serve w/ lemon wedges and Enjoy!