Recipe - Frank-Ly Paella Barcelona Style

1 pound Franks
2 cup White Rice
16 Cocktail Size Mini Franks
8 ounce Italian Sweet Sausage or
Hard Salami; thinly cut or sliced up
1/3 cup Olive Oil
3 Cloves garlic; cut or sliced up
1 md Onion; coarsely chopped
One fourth teaspoon Saffron; crushed
4 cup Chicken Broth
1 md Tomato; peeled, seeded
and minced
1 Green Bell Pepper; seeded
and minced
1 Red Bell Pepper; seeded and
cut into thin strips or
1 Jar whole Pimento; drained
and cut into strips
Bay Leaf
Salt/Freshly ground Pepper

Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise.
Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add
frank strips and pieces and cook until lightly browned strips will curl;
remove and set aside. Add 1 T oil and cocktail franks and salami slices.
Lightly brown; remove and set aside. Add remaining oil, garlic, onion to
skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and
stir until rice turns golden. Add chicken broth and bay leaf. Bring to a
boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow
4 quart oven proof casserole, arrange rice, sausages, tomato, and bell
peppers so that some of each show on top. Heat in oven 15 to 20 minutes.
Yield: 6 to 8 servings.

SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
Bodle

Date: Sat, 22 Jun 1996 19:06:13 0400

From: BobbieB1@aol.com

MMRecipes Digest V3 #175

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.