3/4 lb. mild or hot sausage
6 large shrimp
6 clams
1 onion
2 cloves garlic
1 red/green bell
1 large tomato
1 Tb. olive oil
Salt & pepper
4-6 chicken breasts
1 1/2 c. raw rice
1/4 tsp. saffron
3 3/4 c. chicken stock
1/2 c. frozen peas
Cut sausage into slices. Peel & devein shrimp. Scrub clams. Chop onion. Mince garlic. Cut pepper in thin strips. Peel & chop tomato. Heat oven to 350. Cook sausage in oil. Drain on paper towels. Salt chicken, brown on all sides in same pan, remove. Add onion, peppers, 1 tsp. salt & 1/4 tsp. pepper & cook until soft, about 10 minutes. Add tomato & cook 5 minutes. Put tomato mixture, rice, saffron & stock in a lg flameproof baking dish. Stir together. Push chicken & clams into rice & top with sausage & peas. Bring to a boil ove med-high heat. Then put in preheated oven & bake, uncovered, til liquid has been absorbed & rice is tender, 35-40 mins. After 15 mins, add shrimp. Remove, cover tightly with lid & let stand 10 mins before serving. Serves 6.
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