Paella

1)  2 T butter
2)  2  T olive oil
3)  2 med onions
4)  1 t dried red chilis
5)  6 - 8 chicken thighs, bone and skinless, 2 inch pieces
6)  5" piece of kielbassa, peeled and sliced (optional)
7)  1 can artichoke hearts, 1/2'd
8)  1/2 c frozen peas
9)  chicken broth or prawn broth
10)  3 cloves garlic, cr
11)  2 T chopped parsley
12)  2 t salt & 1 t pepper to taste
13)  2 cans button mushrooms
14)  500 gr prawns, peeled
15)  500 gr rice, cooked  (or use orzo pasta, cooked)
16)  1 lemon, zested and juiced

Saute  1)  to  4)
Add  5)  &  6)
Add  7)  to 13)  simmer 15 mins
Adjust amount of chicken broth just to keep everything moist.
Add 14)  cook till pink.
Add  15)  &  16), season, heat thru and serve.

I like to add the cooked rice last instead of cooking the rice in the Paella.  I found that some of the rice did not cook well and some went mushy.

Prawn broth - 2 c water and prawn shells, simmer low, strain.

Rice - I like a long grain basmati or jasmine rice.

Optional - add 1 chopped tomato with rice or pasta at end.