Paella

Paella is a Spanish one pot meal. It's a good choice for a weeknight meal for a couple of reasons. The entire meal is contained in the one dish, eliminating the need for sides and you can get it on the table in about 40 minutes max. Even less if your meat is defrosted ahead of time. Serves about 6-8

6 boneless, skinless chicken thighs
1 pound shrimp peeled and deviened
6-8 large scallops
2 Linguesa Sausages cut into slices
1 onion diced
1 red bell pepper diced
2 cloves of garlic minced
1 can fire roasted tomatoes
1 cup frozen peas
2 tablespoons olive oil
1 cup white long grain rice(not instant)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon smoked paprika
1 small pinch saffron (optional)
salt and pepper to taste

In a large, heavy skillet heat the oil. Add the sausage and cook until crisp. Add the chicken and continue to brown. Pour the rice into the bottom of skillet. Add the onions, pepper, garlic, salt and pepper, and tomatoes.
Stir to combine. Pour over all the paprika, saffron, wine and stock. Bring to boil, lower to simmer and put a lid over skillet. Set timer for  15 minutes. At minute 9 add the scallops, pushing them down into the liquid. At minute 7 put the shrimp over top. At minute 5 add the peas. Cover and continue to let the timer run out. Turn off the heat and let the dish sit covered for  5 more minutes.  Serve.

Cook's Notes- Paella lends itself well to just about any seafood. You  could add clams or mussels in shell right before you add the liquid and let them go. Not a seafood fan, leave it out all together. I have even seen a vegetarian version with eggplant, peppers, onions and frozen artichoke hearts.
Linguesa Sausage is a spanish style sausage and readily available in the meat section of your grocery store. It has smoked paprika and garlic in it so it lends itself beautifully to the dish.