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