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Paella Casserole

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  Chorizos/Italian sausage links 1⁄2 Pound, sliced
  Broiler fryer chicken 3 Pound, cut up (1 Chicken, 2 1/2 To 3 Pound)
  Onion 1 Medium, chopped
  Sweet red pepper 1 Medium, chopped
  Green pepper 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Long grain rice 4 1⁄2 Cup (72 tbs)
  Tomatoes 2 Medium, peeled and chopped
  Salt 2 Teaspoon
  Saffron thread 1⁄4 Teaspoon, crushed
  Boiling water 4 Cup (64 tbs)
  Shelled shrimp 1 Pound (Fresh Or Frozen)
  Clams in shells 10 Small
  Frozen peas 10 Ounce (1 Package)
  Salt To Taste
  Pepper To Taste

In large skillet cook sausage over medium heat till done.
Drain, reserving drippings in skillet; set aside.
Season chicken pieces with a little salt and pepper.
Brown chicken in reserved drippings; remove chicken, reserve drippings in skillet.
Add chopped onion, red pepper, green pepper, and garlic to the reserved drippings; cook till onion is tender but not brown.
Stir in uncooked rice, chopped tomatoes, the 2 teaspoons salt, and saffron.
Stir in the boiling water; bring mixture to boiling.
Stir in cooked sausage.
Turn rice mixture into a paella pan or a 4-quart casserole or Dutch oven; arrange chicken pieces atop mixture.
Bake, covered, in a 375° oven for 30 minutes.
Meanwhile, thaw shrimp, if frozen.
Thoroughly scrub clams.
Place clams in a saucepan with 1/2 inch of boiling water; cover and cook 3 to 5 minutes or till shells open.
Drain; discard any unopened clams.
Place frozen peas in a colander or strainer; rinse with hot water to thaw.
Arrange peas, clams, and shrimp atop rice mixture.
Bake, covered, 15 to 20 minutes longer or till chicken, shrimp, and rice are done

Recipe Summary

Main Dish

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Paella Casserole Recipe