- 8
Ingredients
- 12 little neck clams (shell on)
- 1 lb mussels (shell on or half shell)
- 2 lb chicken breasts or thighs
- 1 T olive oil
- 1/2 lb hot sausage or pepperonis
- 1.5 c white rice (converted)
- 3 c clam juice, adding water to 3 c
- 1.2 c coarsely chopped tomato
- 1 sweet green pepper, cut in 1/2 inch pieces
- 1-2 bay leaf
- 1 tsp saffron threads
- 1/4 tsp ground tumeric
- 1/4 tsp ground black pepper
- Cayenne pepper and salt to taste
- 3/4 lb medium shrimp, cooked and peeled
- 1 c green peas
Preparation
Step 1
1. Scrub clams and mussels.
2. Discard any that do not open.
3. Refrigerate mussels.
4. Steam clams X 5 minutes. Discard any that do not open. Refrigerate.
5. Cut chicken into bite sized pieces.
6. Cook with olive oil. Brown and remove.
7. Cook sausage in same pan. Remove and add to chicken.
8. In paella pan, add rice. Cook 1 minute. Add more olive oil if needed.
9. Add clam water, tomatoes, peppers, bay leaves, saffron, turmeric, pepper, and cayenne. Bring to a boil.
10. Reduce heat, simmer for 15 minutes.
11. Remove from stove.Add chicken and sausage to the paella pan (with the rice mixture). Mix gently.
12. Add mussels and bake covered in oven at 425' for 20 minutes.
13. Stir in shrimp, clams and peas. Bake for 15 minutes or until heated through and all mussels open up.
14. Makes 8 servings, 6 larger ones.
15. Check if needs salt.
16. Enjoy!