Serves 6-8

2 cups (500 mL) chicken stock or canned broth

2 cups (500 mL) water

1/2 tsp (2 mL) saffron threads

1/2 lb (250 g) chorizo sausage, thinly sliced (optional)*

2 tsbp (30 mL) olive oil

1 medium onion, chopped

2 green or red peppers, cut into strips

6 sun-dried tomatoes (or 2 medium fresh tomatoes, seeded and chopped)

2 garlic cloves, minced

2 cups (500 mL) long-grain rice

2 tsp (10 mL) salt

1/2 tsp (2 mL) cayenne pepper

2 lbs (1 kg) U.S. Farm-Raised Catfish fillets, cut into 1 � -inch (4-cm) pieces

1 lb (500 g) medium shrimp, shelled and deveined

1 pound (500 g) fresh mussels, well scrubbed (optional)

One 14-oz (398 mL) can artichoke hearts (un-marinated), drained

1 cup (250 mL) frozen green peas

Preheat the oven to 375º F (190º C).

Stir chicken stock, water and saffron in a medium saucepan and bring to a simmer over medium-high heat. Remove from heat.

In a large, wide, oven-proof saucepan set over medium heat, brown sausage, turning several times. Using a slotted spoon, remove sausage from the pan and set aside.

Add oil and onion to pan, and sauté until onion is translucent. Stir in peppers, tomatoes and garlic. Then stir in rice, tossing to coat with oil. Add chicken stock mixture, salt, cayenne and the sausage, if using. Stir and bring to a boil then reduce heat to medium-low, cover and simmer 10 minutes.

Arrange catfish pieces, shrimp, mussels and artichokes over the partially cooked rice, pushing them down into it.

Sprinkle peas over top and cover.

Place saucepan in centre of preheated oven (use caution as pan will be heavy) and bake 35-45 minutes or until catfish flakes easily when tested with a fork.

*Chorizo is a spicy Spanish sausage. It can be omitted from the recipe, but if omitted, increase the amount of olive oil to 1/4 cup (50 mL)