My Shortcut Paella - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1/2 lb chorizo sausage, sliced
1 large onion, chopped
1 garlic clove, chopped
1 (10 ounce) package saffron rice mix
3 cups water
1 (14 1/2 ounce) can diced tomatoes
1/2 lb raw shrimp, peeled and deveined
1 lb clam, with shells
1 cup frozen peas

Preparation

Heat the olive oil in a large skillet over high heat.
Add chicken breast pieces and stir-fry until brown on the outside.
Remove the chicken from the skillet and set aside.
Turn heat down to medium high and add the sausage slices and saute until browned.
Add onion and garlic; saute until the onion is limp, about 5 minutes, add the rice mix, water, and tomatoes.
Bring to a boil, uncovered, then turn down to a simmer and cook 20 minutes or until the liquid is absorbed and the rice is tender.
Stir in the shrimp, clams, and chicken; cook an additional 5-10 minutes or until the clams open.
Stir in the peas and serve.