|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|
|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)|
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
Serving size: Complete recipe
Calories 7512 Calories from Fat 2502
% Daily Value*
Total Fat 276 g423.9%
Saturated Fat 81.2 g406.1%
Trans Fat 0 g
Cholesterol 1884.6 mg628.2%
Sodium 7942.4 mg330.9%
Total Carbohydrates 757 g252.3%
Dietary Fiber 24.7 g98.8%
Sugars 38.4 g
Protein 460 g919.9%
Vitamin A 308% Vitamin C 710.4%
Calcium 71.1% Iron 273.6%
*Based on a 2000 Calorie diet