| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
|
8 |
Servings |
INGREDIENTS
| 8 |
|
Italian sausage links |
| 3 |
tb |
Olive Oil |
| 4 |
|
Chicken Drumsticks |
| 4 |
|
Chicken Thighs |
| 1 |
|
Green Bell Pepper; cut in strips |
| 1/2 |
|
Red Bell Pepper; cut in strips |
| 2 |
|
Garlic Cloves; slivered |
| 1 3/4 |
lb |
Canned Plum Tomatoes |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground Cinnamon |
| 1/4 |
ts |
Black Pepper |
| 1/4 |
ts |
Saffron |
| 2 |
tb |
Hot Water |
| 1 1/2 |
c |
Long Grain Rice |
| 1 |
lb |
Large Shrimp; shelled (deveined if |
| 10 |
oz |
Frozen Peas; thawed |
| 12 |
|
Mussels in Shells |
INSTRUCTIONS
Heat sausages in 1/4 cup water. Simmer, covered, five minutes. Uncover and
cook 20 minutes. Cut into 1/2" pieces. Add oil to sausage grease. Cook
chicken until lightly browned. Add peppers and garlic and cook two minutes.
Add tomatoes, salt, cinnamon and pepper. Bring to boil. Reduce heat, cover
and simmer 30 minutes. Mix saffron with hot water. Add to chicken mixture.
Add rice. Bring to boil, reduce heat, cover and cook 15 minutes. Add
sausage, shrimp and peas. Place mussels on top. Simmer covered until
mussels open (five to ten minutes).
NOTES : This is perfect for a casual dinner party. I make it and serve it
in my electric wok. I used to serve this when we had friends over to play
cards.
Recipe by: Good Housekeeping Illustrated Cookbook
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
10, 1998
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