Caribbean Paella

Ingredients

• ¼ pound bacon, diced

• ½ cup olive oil

• 2 onions, diced

• 2 cloves garlic, peeled and crushed

• 8 oz chicken pieces.

• 8 oz langostinos

• 8 oz red snapper

• 8 oz chorizo

• 1 lb little neck clams

• 1 Tbsp Jamaican jerk seasoning

• 1-2 Tbsp grill type season

• ¼ tsp cayenne

• 2 cup white wine

• 1 tsp saffron

• ½ gallon chicken and clam stock, total

• 1 pound uncooked rice

Instructions

1. Combine diced bacon and olive oil in a large heavy pot.  Saute until cooked

2. Add onions and garlic.  Continue to cook until soft. Add chorizo and cook.

3. Rub chicken with jerk seasoning and add to the sauté.

4. Season langostinos, clams and snapper with grill seasoning. Add to oil to sauté.

5. Remove meats and seafood after it is browned.. set aside.

6. Deglaze the pan with the wine.  Add saffron and reduce by half

7. Add rice and sauté for 5 minutes. Add stock, chicken, langos, snapper, chorizo and clams.

8. Place covered in 350 ˚F oven for 40 minutes.