|
x Salt and ground pepper 1 md Onion; chopped 1 md Red pepper; chopped 1 md Green pepper; chopped 2 cl Garlic; minced 1 1/2 c Long grain rice 2 md Tomatoes; peel, chop 2 ts Salt 1/2 ts Saffron; crushed 4 c Boiling water 1 lb Fresh or frozen shrimp; -shelled and deveined 12 sm Clams in shells 10 oz Pkg frozen peas
Cook sausage in large skillet until done. Drain, reserving drippings in the skillet; set aside. Season chicken a little salt and pepper. Brown chicken in reserved drippings; drain chicken, reserving drippings. Add onion, peppers and garlic to drippings; cook until onions are tender but not brown. Stir in uncooked rice, chopped tomatoes, salt and saffron.
Stir in boiling water; bring mixture to boiling. Stir in cook sausages. Turn rice mixture into a paella pan or a 4 quart casserole or a Dutch oven; arrange chicken pieces on top of mixture. Bake covered in a preheated 375F oven for 30 minutes. Meanwhile, thaw frozen shrimp. Thoroughly scrub clams. Place clams in a small saucepan with 1/2 inch of boiling water. Cover and cook until shells open, 3-5 minutes. Drain, discard any clams that do not open. Place peas in a colander or strainer; rinse with hot water to thaw.
Arrange peas, clams and shrimp on top of rice mixture.
Bake, covered, until chicken and rice are done, 15-20 minutes longer. Garnish with lemon slices if desired.
|
