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Ingredients: Metric Units
pinch saffron
4 c chicken broth
4-5 lb chicken, in 8 pieces
salt, pepper
4 Tbsp olive oil
1 tsp oregano
12 thin sl spicy Spanish sausage
2 c chopped onion
4 cloves garlic, sliced
4 Tbsp butter
2 c short-grain rice
1 lb shrimp, cooked, shelled, deveined
1 1/2 doz clams in shell
1 pkg frozen tiny peas
1/2 c chopped parsley
Directions:
Preheat oven to 350. Soak saffron in 2 Tbsp broth. Sprinkle ckn w/ salt, pepper. Heat oil in lg skillet, add ckn, brown well. Add 4 Tbsp water, oregano. Cvr, cook 20 min on low, until ckn done. Brown sausage, set aside. Add onion, garlic, cook 5 min. Melt butter, stir in rice, saffron, cook 5 min. Add broth, boil, cvr, simmer 20 min. In shallow 4 qt casserole, arrange rice, ckn, shrimp, sausage, clams so that some of each shows on top. Heat until clams open, 15-20 min. Pour boiling water over peas. Scatter over top, sprinkle w/parsley.
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