| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Ethnic, Poultry |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken — cut into pieces |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Chopped onions |
| 2 |
|
Garlic cloves |
| 3 |
tb |
Margarine |
| 2 |
c |
Rice |
| 1 |
pn |
Saffron |
| 4 |
c |
Chicken broth |
| 2 |
c |
Green peas |
| 1 |
lb |
Cooked shrimp |
| 1 |
c |
Chopped ham |
| 1 |
|
Italian sausage — sliced |
| 24 |
|
Cherrystone clams — in |
|
|
Shells |
INSTRUCTIONS
Prepare all ingredients before beginning assembly. Scrub clams well. Cook
shrimp or buy pre-cooked. Slice sausage and chop the ham. Cut chicken into
serving sized pieces. Cook green peas until barely tender. Chop onions and
bruise garlic; mince if you prefer stronger garlic taste.
1. Use a very heavy skillet to heat the olive oil. Add 4-5 pounds of cut-up
skinned chicken pieces. Brown well on all sides then add 1/2 cup water.
Cover tightly and cook until chicken is tender, about 30-35 minutes. 2.
Remove chicken from pan and set aside. Add the onion and garlic cloves
(slightly bruised) to the pan juices; cook slowly for 5 minutes. 3. In a
medium saucepan, melt margarine then add uncooked rice and a pinch of
saffron; do not use too much saffron. Stir over low heat for 5 minutes. Add
4 cups broth or broth and water mixed. Bring to a boil, cover, and cook on
low heat for 17-18 minutes. 4. Stir the rice mixture into the pan with the
onions and garlic. Add green peas and blend well. 5. Use a 4-quart
casserole or a paella pan to finish preparations. Layer the rice, chicken,
shrimp, ham and sausage in pan. Bury some of the clams partially into the
mixture. Place rest of clams on top. Bake at 350 degrees until paella is
heated through and clams are open. Discard any clams that do not open.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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