Sausage Seafood Paella
|Broiler fryer||1 , cut up|
|Garlic||1 Clove (5 gm), minced|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Raw long grain rice||1 1⁄2 Cup (24 tbs)|
|Sweet italian sausages||1 Pound, sliced|
|Onion||1 Large, chopped (1 Inch Thick)|
|Green pepper||1 , chopped|
|Chicken broth||1 Can (10 oz)|
|Canned minced clams||2 Can (20 oz)|
|Raw shrimp||1 Pound, shelled and deveined|
|Tomatoes||4 , sliced|
|Fresh peas||1 Pound, shelled|
|Pimientos||1 Can (10 oz), diced|
Brown chicken with garlic in olive oil or salad oil in large frying pan; remove; stir in saffron and rice; saute until rice is golden; add sausages, onion and green pepper; saute 7 to 10 minutes longer; stir in chicken broth, minced clams and their liquid, salt and paprika; cover, and cook 10 minutes.
Layer the chicken, rice mixture, shrimps, tomatoes, peas and pimientos in a 12 cup baking dish; cover tightly. (Or use a metal paella pan.)
Bake in moderate oven (375Â°) 1 hour, or until rice is tender and liquid is absorbed.
Remove cover; garnish paella with more diced pimientos and a few freshly steamed clams in their shells, if you wish.
Serve from its baking dish at the table with thick slices of crusty bread and a big green salad; add fresh fruit and coffee for dessert, or in true Spanish style serve a chilled creamy baked caramel custard.