seafood & sausage paella
I make this using fish, sausage, and only a few shrimp, due to my own shellfish allergies. However, adding crab can only add to the general goodness of the paella. I also do not add the more traditional peas, but this is because I don't like them. Instead, I use green onions for color.

The only thing that is a little tricky is getting the rice fluffy and not soggy. I want to figure out how to do this in a rice cooker!
2 Portuguese sausages, cut into 1/2” pieces
2 cups of Arborio rice
1 cup white wine
4 cups chicken broth 1-2 red bell peppers, chopped
3-4 cloves of garlic, finely chopped
1/2t paprika
1/4t turmeric
1/4t saffron
Olive oil
Hawaiian salt and black pepper, to taste
1-2 lemons, cut into wedges
8 oz. or so white fish like halibut, cut into bite-sized chunks
10-12 big shrimp, peeled and de-veined
10-12 mussels or clams, in shells, or 1 can of canned clams, with juice
3-4 stalks of green onions, as garnish
Cook sausage until brown. Remove from pan. Add a splash of olive oil. Cook onion, garlic, and red pepper until the onion is limp, about 5 minutes. Add rice and stir until it gets opaque-y, or about 2 minutes. Add wine, chicken broth, and spices. Bring to a boil on high, then reduce and simmer for about 15 minutes, until the rice is almost tender. Try not to peek.

Stir in sausage, shrimp, fish, and mussels/clams. Simmer covered for about 7 minutes, or until the fish, shrimp, and mollusk of your choice are just done. Garnish with green onions and lemon.