Paella a la franey

Yield: 4 servings

Measure Ingredient
\N \N Ozburn (hbwk07a)
2 tablespoons Olive oil
4 \N Sweet or hot italian sausage
4 smalls Chicken thighs; or legs
1 \N Green pepper; seeded and cut
1 cup Onion; chopped fine
1 teaspoon Garlic; minced
½ teaspoon Stem saffron
1 large Bay leaf
1 \N Sprig fresh thyme or 1/2 ts dried
1 cup Canned; undrained tomatoes
1 cup Rice
¾ cup Water
\N \N Salt and fresh ground pepper
8 \N Small littleneck clams
8 \N Shrimp; shelled, deveined
\N \N Finely chopped parsley

Heat a large skillet; add oil; prick the sausages with a fork and add; cook turning often, about 5 minutes. Add the chicken pieces, skin side down and continue cooking with the sausages until chicken skin is browned, about 5 minutes. Turn the pieces often and continue cooking about 10 minutes, or until sausages have cooked a total of 20 minutes and the chicken 15 minutes. As the sausages and chicken cook, prepare the peppers, onion and garlic. Add these to the skillet. Add the saffron, bay leaf and thyme; stir. Add tomatoes, rice, water, salt and pepper. Cover tightly and cook 15 minutes. As the rice cooks, rinse and drain the clams; peel and devein the shrimp. Add clams and shrimp to rice mixture; cover again and cook another 8 minutes. Sprinkle with chopped parsley.(wrv) ~

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