Frank-ly paella, barcelona style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Franks |
| 2 | cups | White Rice |
| 16 | Cocktail Size Mini Franks | |
| 8 | ounces | Italian Sweet Sausage or Hard Salami, thinly sliced |
| ⅓ | cup | Olive Oil |
| 3 | Cloves Garlic, sliced | |
| 1 | medium | Onion, coarsely chopped |
| ¼ | teaspoon | Saffron, crushed |
| 4 | cups | Chicken Broth |
| 1 | medium | Tomato, peeled, seeded and diced |
| 1 | Green Bell Pepper, seeded and diced | |
| 1 | Red Bell Pepper, seeded and cut into thin strips or 1 jar whole | |
| Pimento, drained and cut into strips | ||
| Bay Leaf | ||
| Salt/Freshly ground Pepper | ||
Directions
Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside. Add 1 T oil and cocktail franks and salami slices. Lightly brown; remove and set aside. Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes. Yield: 6 to 8 servings.
SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92