easy paella

	1) 3/4 pound uncooked large shrimp, peeled and deveined
	2) 3/4 pound sea scallops, each cut in half (or cod cut into bite size pieces)
	3) 2 tablespoons olive or vegetable oil
	4) 1 1/4 teaspoons saffron threads (optional)
	5) 6 cloves garlic, finely chopped
	6) 5 medium onions, chopped
	7) 2 cans (14.5 oz each) diced tomatoes undrained
	8) 1 can (14 oz) artichoke hearts, drained and coarsely chopped
	9) 3/4 pound smoked sausage, cut into 1/4 inch slices
	10) 2 cups uncooked basamati rice
	11) 4 cups chicken broth
	12) 1 teaspoon paprika
	13) chopped fresh parsley leaves if desired
	1: heat oven to 375. spray two 11X7" glass baking dishes with cooking spray. In a medium bowl, toss shrimp and scallops (or cod) with 1 tablespoon of the oil and 1/4 teaspoon of the saffron threads; cover and refrigerate. 2: In a 4-quart dutch oven, heat remaining 1 tablespoon of oil over medium heat. Cook garlic and onions in oil about 5 minutes, stirring frequently, until onions are crisp-tender. stir in tomatoes, artichokes, and sausage. cook 2 minutes, stirring frequently. stir in rice. spread half the rice mixture evenly in each baking dish. 3: In a 2-quart saucepan, heat broth, paprika, and 1 teaspoon saffron threads to boiling. Pour 2 cups broth mixture evenly over rice mixture in each baking dish. 4: cover with foil. bake 35 minutes. place shrimp and scallops (or cod) on rice mixture in each dish. cover and bake 15 to 20 minutes or until shrimp are pink and scallops (or cod) are white and opaque. sprinkle with parsley.