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PAELLA
2 fryers, cut up (about 2 lbs each) or 4 lbs. chicken pieces of your choice
Cooking oil
Salt
1-1/2 c. raw rice
2 cloves garlic, minced
1 bay leaf, crumbled
Large pinch saffron
1/4 t. pepper
1 c. canned tomatoes
3 c. water
1 green pepper, slivered
1 pimento, sliced
Dash cayenne
1 lb. hot Italian sausage
12 littleneck clams
1 lb. shrimp, cooked
1 lobster tail, cooked and cut up
1 c. tiny peas
1. Fry chicken in shallow hot oil in skillet until browned. Put in large
casserole, and sprinkle with 1 t. salt.
2. Put rice and garlic in skillet, and cook until rice is lightly browned.
Add 2-1/2 t. salt and next 8 ingredients. Bring to a boil, and pour on
chicken. Cover and bake in hot oven (425 degrees ) 25 minutes.
3. Cut sausage in 1-inch pieces, and fry until golden brown. Add sausage
and remaining ingredients to casserole, stirring lightly with a fork.
Reduce heat to moderate, 375 degrees and bake covered, 15 minutes longer.
Note: I usually cook the sausage, shrimp, and lobster tail the day
before and refrigerate until needed.
8-10 servings
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