Recipe - Paella Portuguese Style

2 Chickens; (2 pound size) each
cut into 8 pieces
One half cup Olive oil
1 pound Lean pork; cut into 1 inch
pieces
2 cup Chopped onions
2 Cloves garlic; crushed
One fourth teaspoon Black pepper
1 teaspoon Oregano
2 teaspoon Salt
2 cup Long grain rice
One half teaspoon Saffron
1 pound Italian sausage
2 md Sized tomatoes; chopped
1 Bay leaf
3 cn (10 Three fourths oz.) condensed
chicken broth
1 One half pound Large shrimp; shelled and
deveined
1 pack (10 oz.) frozen peas
One half Jar (4 oz.) pimentos
2 Lemons; cut into 8 wedges

Wipe chicken with damp paper towel. In large skillet, heat olive oil and
brown chicken, 5 pieces at a time, until golden. Remove as it browns and
set aside. Add pork cubes to skillet. Brown well on all sides. Remove and
set aside. Add onion, garlic, pepper and oregano to drippings in skillet.
Stir 5 minutes until onion is golden. Add salt, rice, saffron and cook
stirring about 10 minutes. Meanwhile in another skillet brown sausages on
all sides, about 10 minutes. Drain sausages and discard fat. Cut sausages
into bite size pieces. Place chicken, sausage and pork in roasting pan.
Heat oven to 375 degrees. Add tomatoes, bay leaf, and chicken broth to rice
mixture and bring to a boil. Add shrimp. Spoon evenly over chicken, pork
and sausages in pan. Bake, lightly covered with foil, 1 hour. Sprinkle peas
over top without stirring (if mixture seems to dry add One half cup water) and
bake 20 minutes longer. To serve, turn onto round heated platter or paella
pan. Garnish with pimento and lemon wedges.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Kelly Spriggs
kspriggs@ican.net on Jul 16, 1997