posted by Connie 12-31-98 10:08 AM
1 broiler-fryer, cut up
1 clove garlic, minced
1/4 c. olive oil or salad oil
6 strands saffron
1 1/2 c. raw long grain rice
1 lb. sweet Italian sausages, sliced 1-inch thick (brown in oven)
1 large onion, chopped (1 c.)
1 green pepper, chopped
1 can (about 14 oz.) chicken broth
2 cans (about 7 oz. each) minced clams
1 tsp. salt
1 tsp. paprika
1 lb. raw shrimps, shelled and deveined
1 lb. fresh peas, shelled or 1 c. frozen
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 min.
Layer the chicken, rice mixture, shrimps, tomatoes, peas and pimentos in a 12-cup baking dish; cover tightly or use a metal paella pan. Bake in moderate oven (375 degrees) for 1 hour or until rice is tender and liquid is absorbed.
Remove cover; garnish paella with more diced pimentos and a few freshly steamed clams in their shells, if you wish. Bake at 375 degrees about 1 hour. Makes 8 to 10 servings.
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.
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