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1
Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie.
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2
In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight.
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3
Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate.
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4
Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate.
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5
Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly.
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6
Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
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7
Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
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8
Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain.
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9
Add white wine, peas, scallops and artichoke hearts; toss gently.
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10
Drain shrimp; push into rice mixture along with the clams. Add the red pepper.
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11
Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
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12
Garnish with parsley, lemon slices and parmesan cheese.
