Paella

Spanish Dinner Recipes

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

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.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004