Paella casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ozburn (hbwk07a) | ||
| ½ | pounds | Chorizos or italian sausage |
| Links; sliced | ||
| 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 |
| 2 | teaspoons | Salt |
| 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 |
Directions
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).