Name: Mountain-Style Paella
Ingredients: 2 lg Red bell peppers; seeded; 1/4 c Olive oil; 1 Chicken; cut into 8 pieces; ; (3 1/2-pound); 1 1/2 lb Breakfast pork sausage links; cut into 1-inch; ; pieces; 1 lb Mushrooms; thinly sliced; 3 lb Tomatoes; (about 7 cups),; ; chopped; 2 tb Minced garlic; 1 lb Green beans; trimmed, cut into; ; 1-inch lengths; 1/2 c Almonds; finely ground; 1 1/2 tb Chopped fresh rosemary; 1 1/2 tb Chopped fresh sage; 2 ts Salt; 2 ts Ground black pepper; 1/2 ts Saffron threads; crushed; 1/4 ts Dried crushed red pepper; 2 c Arborio rice or short-grain white rice; 6 c Hot canned low-salt chicken broth; (or more); Lemon wedges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		May 1995	1	servings

INGREDIENTS

2	lg	Red bell peppers; seeded
1/4	c	Olive oil
1		Chicken; cut into 8 pieces
		; (3 1/2-pound)
1 1/2	lb	Breakfast pork sausage links; cut into 1-inch
		; pieces
1	lb	Mushrooms; thinly sliced
3	lb	Tomatoes; (about 7 cups),
		; chopped
2	tb	Minced garlic
1	lb	Green beans; trimmed, cut into
		; 1-inch lengths
1/2	c	Almonds; finely ground
1 1/2	tb	Chopped fresh rosemary
1 1/2	tb	Chopped fresh sage
2	ts	Salt
2	ts	Ground black pepper
1/2	ts	Saffron threads; crushed
1/4	ts	Dried crushed red pepper
2	c	Arborio rice or short-grain white rice
6	c	Hot canned low-salt chicken broth; (or more)
		Lemon wedges

INSTRUCTIONS

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve.
Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add
bell pepper strips; saute until softened, about 6 minutes. Using tongs,
transfer pepper strips to bowl; reserve. Season chicken with salt and
pepper. Add to skillet and cook until brown on all sides, about 12 minutes.
Transfer to plate. Add sausage to skillet; saute until golden, about 5
minutes. Using slotted spoon, transfer to plate with chicken.
Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to
skillet; saute over medium-high heat 5 minutes. Stir in tomatoes, garlic
and chopped bell pepper and bring to boil. Reduce heat and simmer until
almost all liquid evaporates, about 35 minutes.
Add green beans and next 7 ingredients to skillet. Stir in rice, chicken,
sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer
uncovered until chicken is cooked, adding more broth if mixture seems dry,
about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with
lemon.
Serves 8.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 4712 Calories (kcal); 331g Total Fat; (62% calories from fat);
303g Protein; 147g Carbohydrate; 1358mg Cholesterol; 5476mg Sodium Food
Exchanges: 1 Grain(Starch); 38 Lean Meat; 24 1/2 Vegetable; 0 Fruit;
41 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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