Yield: 8 servings
|½ pounds||Chorizos or italian sausage|
|3 pounds||Fryer; cut in serving piece|
|Salt and pepper|
|1 medium||Onion; chopped|
|1 medium||Red pepper; chopped|
|2||Cl Garlic; minced|
|1½ cup||Long-grain rice|
|2 mediums||Tomatoes; peel, chop|
|½ teaspoon||Saffron; crushed|
|4 cups||Water; boiling|
|1 pounds||Fresh or frozen shrimp shelled & deveined|
|12 smalls||Clams in shells|
|10 ounces||Package 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 ½ 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. (Wrv).