Paella casserole

Yield: 8 servings

Measure 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

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).

Similar recipes