Ingredients:

1/4 cup white wine
pinch of saffron
2 Tbsp extra-virgin olive oil
1/2 chicken, cut into four pieces
2 oz andouille or chorizo sausage
1/2 onion, chopped
3 cloves garlic, minced
1 cup Urban Accents Siam Jasmine Rice
1 tsp Urban Accents Pride of Prague
2 cups chicken stock
1 tomato, peeled and diced
1 roasted red pepper, chopped
1/4 cup peas
6 shrimp, peeled and deveined
3 clams, scrubbed and cleaned
3 mussels, scrubbed and cleaned
1 Tbsp parsley, chopped
Salt & pepper

Directions:

Warm the white wine and add saffron. Allow to steep for 10 minutes. Heat oil in large saute pan and add chicken. Saute until golden brown. Remove chicken from pan, set aside for future use. Add sausage to pan and saute until fragrant. Add onion and garlic and cook until translucent. Add the Siam Jasmine rice and Pride of Prague, stir to coat. Add the chicken back to the pan. Add the stock and saffron mixture. Bring to a boil. Reduce heat to a simmer. Slowly simmer until the liquid is absorbed and the rice is tender. During the last 10 minutes of cooking, add red pepper, peas, shrimp, clams and mussels; continue to cook until seafood is cooked through. Salt and pepper to taste. Garnish with fresh parsley leaves and enjoy.