- 8
Ingredients
- 3 tbsp. corn oil
- 1/2 c. chopped onion
- 1 frying chicken, cut up
- 1/2 lb. pork loin, cubed
- 1 lb. haddock, cooked and flaked
- 2 (5-oz.) cans lobster meat, drained and cleaned
- 1 (7 1/2-oz.) can minced dams, drained
- 1 (4 1/2 oz.) can shrimp, drained or 1/2 c. cooked shrimp
- 4 hot sausages, cooked, sliced diagonally (1/2 lb.)
- 2 cloves garlic
- 1 bay leaf
- 3 tbsp. corn oil
- 1 1/4 c. raw rice
- 1 tsp. salt
- 1/8 to 1/4 tsp. saffron
- dash pepper
- 1 1/2 c. boiling water
- 1/2 dry sherry
Preparation
Step 1
Heat 3 tablespoon corn oil in large skillet. Add onion, chicken and pork. Cook over medium heat 15 to 20 minutes, turning chicken and pork to brown all sides. Remove chicken. Add haddock, lobster, clams, shrimp, sausage, garlic and bay leaf to skillet; toss well. Remove from heat. Heat remaining 3 tablespoons corn oil in another skillet. Add rice. Saute, stirring constantly, until lightly browned. Add salt, saffron, pepper and boiling water. Cover; simmer 5 minutes. Spread rice in bottom of shallow 3-quart baking dish. Top with fish mixture and chicken. Cover. Bake in 350 degrees F. (moderate) oven until chicken tests done, about 20 minutes. Remove from oven, pour sherry over all. Let stand 10 minutes. Remove garlic and bay leaf before serving.