1/2 box (8oz / 227 g) gluten free Pasta
2 Tbsp olive oil chourico sausage
1 medium red onion, medium slices
1 lb chicken tenders, each sliced into 3-4 diagonal pieces
1 green pepper, sliced
1 Tbsp minced garlic
1 tsp salt
1/2 tsp ground turmeric
Scant 1/4 tsp cayenne pepper
Fresh cracked pepper to taste (the more the better)
1 can (14.5) diced tomatoes (garlic or basil flavored)
1 can (10 oz) whole baby clams
8 oz cooked & peeled shrimp (fresh, or frozen)
3 Tbsp chopped cilantro
Put a large pot of salted water on to boil for pasta. Heat oil in a large skillet over a medium high heat. Add sausage and onions. Saute until fragrant and onions begin to brown. Add chicken, green pepper, garlic, salt, turmeric, cayenne and black pepper. Mixing well, stir fry until chicken turns opaque. Add diced tomatoes, and juice from clams (reserving clams). Combine and boil for 2-4 minutes. Add clams and shrimp. Cook only until heated through. Meanwhile cook Pasta and drain. Add pasta and cilantro to paella. Toss to combine and serve.
note :Chorizo (Spanish sausage), capicola (Italian hot ham) or pepperoni can be substituted if chourico is not available