- 3 TBS Olive Oil
- 6 Hot Italian Sausages
- 4.5 lbs. Chicken Thighs w/skin
- 2 Large Onions
- 10 Garlic Cloves, chopped plus one clove minced
- 12 Oz. can Diced Tomatoes
- 2 Bay Leaves
- 4 Med. Zucchini, halved crosswise, the quartered lengthwise
- 3 Red Peppers
- 1.5 lbs. Uncooked Large Shrimp
- Generous Pinch plus 1 tsp Saffron Threads
- 2.5 C Medium Grain White Rice
- 1.5 tsp Salt
- 5 C Low Salt Chicken Broth
- 2 tsp Paprika
- Chopped Parsley
Pre heat oven to 375
Heat: 1 TBS oil in large skillet over medium heat, saute onions & chopped garlic
Add: Sausages and saute until cooked, about 10 minutes, transfer to large bowl
Add: Chicken, skin side down to skillet, cover and cook until brown
Turn chicken over, cover and cook through, 8 minutes.
Add: Tomatoes & Bay Leaves, stir , 2 minutes
Stir in: Zucchini & bell peppers, transfer to large bowl
Toss: Shrimp w/other 2 tbs oil, 1 minced garlic clove and generous pinch saffron in med bowl.
Brush 18x12x2.5 inch baking pan with olive oil.
Mix: rice and 1.5 tsp salt into vegetable mixture, spread evenly in prepared pan.
Cut: Sausages diagonally into 1 inches slices.
Push: Sausage & chicken into rice mixture & pour juices from bowl over pan.
Bring 5 cups of chicken broth, paprika, 1/4 tsp. saffron to boil in medium saucepan.
Pour evenly over rice mixture.
Cover pan tightly with foil. Bake until rice is tender, about 40 minutes.
Sprinkle shrimp mix w/salt and pepper.
Arrange on top of rice.
Cover pan w/foil, bake until shrimp are done, rice is tender & most liquid is absorbed, 20 minutes.
Sprinkle with parsley