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Paella

4 cups medium grain rice
8 cups chicken broth ((use vegetable for vegetarian option))
4 +2 cloves garlic (minced)
2 sweet red peppers (diced)
2 medium yellow onions (diced)
4 6" (chorizo type sausage -not spicy)
2 6" (chorizo type sausage spicy)
2 lbs shrimp (shelled and deveined)
1 lb other seafood of your choice ((clams, mussels, calamari or a seafood mixture))
2 cups frozen green peas
4 +2 Tbsps olive oil
1/2 cup dry white wine (divided 1/4 cup and 1/4 cup)
4 good pinches saffron
2 Tbsps paprika (can be a mix of smoked and sweet but use at least 50% sweet)
1-2 tsps cayenne (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt

Rinse uncooked rice in cold water. Cover with water and allow to stand about 1 hour. Drain and rinse.
Heat oven to 350 degrees.
Heat 4 Tbsps olive oil in a frying pan. When hot add 4 cloves minced garlic and cook about 1 minute. Add the onion and red pepper and cook another 3 or 4 minutes. Add the drained rice and stir until rice is evenly coated. Add 1/4 cup white wine and allow wine to evaporate- another 3-4 minutes.
Transfer rice mixture to a paella pan or low wide oven proof pan.
Dissolve spices in hot broth and pour over rice mixture.
Remove casing from sausage if necessary and slice into 1/2" rounds.
Add sausage and peas to the rice and broth and stir to distribute.
Cover oven pan(s) with foil but leave an opening so steam can escape.
Bake about 55 -60 minutes. Check that liquid has been absorbed, remove from oven. Stir and allow to stand covered about 5 minutes.
While rice is baking clean and prepare the shrimp and seafood as required ( shell & devein, shrimp if necessary, debeard mussels it necessary etc) Abut 5 minutes before rice will be removed from the oven, heat remaining olive oil and garlic in a large stock pot. Add 1/4 cup white wine and seafood. Cover tightly and allow to steam 3-5 minutes.Using a slotted spoon, ladle seafood over rice when serving.

Paella