Sausage Seafood Paella Recipe
Ingredients
| 1 broiler fryer, cut up | ||
| Garlic | 1 Clove (5gm), minced | |
| 1/4 cup olive oil or salad oil | ||
| 6 strands saffron | ||
| 1 1/2 cups raw long grain rice | ||
| Sweet italian sausages | 1 pound, sliced | |
| 1 inch thick 1 large onion, chopped | ||
| Green pepper | 1 , chopped | |
| Chicken broth | 1 Can (10oz) | |
| 2 cans minced clams | ||
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| 1 pound raw shrimps, shelled and deveined | ||
| Tomatoes | 4 , sliced | |
| 1 pound fresh peas, shelled | ||
| Pimientos | 1 Can (10oz), diced | |
Directions
Brown chicken with garlic in olive oil or salad oil in large frying pan; remove; stir in saffron and rice; saute until rice is golden; add sausages, onion and green pepper; saute 7 to 10 minutes longer; stir in chicken broth, minced clams and their liquid, salt and paprika; cover, and cook 10 minutes.
Layer the chicken, rice mixture, shrimps, tomatoes, peas and pimientos in a 12 cup baking dish; cover tightly. (Or use a metal paella pan.)
Bake in moderate oven (375°) 1 hour, or until rice is tender and liquid is absorbed.
Remove cover; garnish paella with more diced pimientos and a few freshly steamed clams in their shells, if you wish.
Serve from its baking dish at the table with thick slices of crusty bread and a big green salad; add fresh fruit and coffee for dessert, or in true Spanish style serve a chilled creamy baked caramel custard.
Layer the chicken, rice mixture, shrimps, tomatoes, peas and pimientos in a 12 cup baking dish; cover tightly. (Or use a metal paella pan.)
Bake in moderate oven (375°) 1 hour, or until rice is tender and liquid is absorbed.
Remove cover; garnish paella with more diced pimientos and a few freshly steamed clams in their shells, if you wish.
Serve from its baking dish at the table with thick slices of crusty bread and a big green salad; add fresh fruit and coffee for dessert, or in true Spanish style serve a chilled creamy baked caramel custard.
Chef
