Recipe - Inland Paella

3 tablespoon Olive oil
8 Chicken breast halves
8 Chicken thighs
4 md Onions; chopped
3 Cloves garlic; crushed
2 cup Rice; uncooked
3 Hot link sausages; smoked,
cut or sliced up (up to 4)
5 cup Beef broth; OR chicken broth
1 pn Saffron
Salt and pepper; to taste
1 cn (7 ounce) clams; undrained,
minced
1 pound Shrimp; boiled, cleaned
One half pack (10 oz) frozen peas; barely
cooked
1 Jar (4 oz) pimientos;
drained

Here's a dish to fit a King! Heat oil in large skillet, and brown chicken.
Remove to a large, lightly greased casserole and set aside. Add more oil to
skillet, and saute onions and garlic until onions are golden and tender.
Add rice and saute until golden. Add to casserole. Fry all grease out of
sausage slices; add them to casserole. Pour 4 cups of the bouillon in which
saffron has been dissolved over the mixture. Add salt and pepper, cover and
bake at 325 degrees until chicken is done, about 1 hour. During cooking,
check to see if rice has absorbed all the bouillon; if it has, add
remaining cup; continue adding bouillon if necessary; the rice should be
cooked through, but not mushy. It should also be yellow! Just before paella
is done, add clams and their juice, and the shrimp. When fully done,
sprinkle top of casserole with cooked peas and pimientos cut in strips.
Yield: 8 servings. Gramma/Helen

Recipe by: Helen Jolly Posted to TNT Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 15, 1997