- 10
Ingredients
- Yields 10 servings
- 1 lb sweet Italian sausage
- 2 ½ to 3 lb boneless skinless chicken thighs and breasts or you can use cut up fryer chicken with skin on
- Salt and pepper
- 1 med onion chopped
- 1 medium sweet red pepper chopped
- 1 medium green pepper, chopped
- 2-4 cloves garlic minced
- 1 ½ cups long grain rice
- 2 medium tomatoes peeled and chopped ( 1 ½ cup)
- 2 tsp salt
- ¼ tsp thread saffron crushed
- 4 cups boilin water
- 1 lb fresh or frozen shelled shrimp
- 10 small clams in shell (or more if you like)
- 10 mussels in shell (or more if you like)
- 1 10 oz pkg frozen peas
Preparation
Step 1
In large skilled cook sausage over medium heat till done. Drain, reserving drippings in skilled; set aside.
Season chicken pieces with a little salt and pepper. Brown chicken in reserved drippings; remove chicken, reserve drippings in skillet
Add chopped onion, red pepper, green pepper and garlic to the reserved drippings. Cook till onion is tender but not brown. Stir in uncooked rice, chopped tomatoes, the 2 tsp salt and saffron. Stir in the boiling water; bring mixture to boiling. Stir in cooked sausage.
Turn rice mixture into a paella pan or a 4 qt casserole or dutch oven; arrange chicken pieces atop mixture. Bake, covered ina 375F oven for 30 minutes.
Meanwhile, thaw shrimp, if frozen. Thoroughly scrub clams and mussels. Place clams and mussels in a saucepan with ½ inch of boiling water, cover and cok 3-5 minutes or till shells open. Drain; discard any unopened clams/mussels.
Please frozen peas in a colander or strainer; rinse with hot water to thaw. Arrange peas, clams and shrimp atop rice mixture. Bake covered 15-20 minutes longer or till chicken, shrimp and rice are done.