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Sausage Seafood Paella

Chicken.delights's picture
  Broiler fryer 1 , cut up
  Garlic 1 Clove (5 gm), minced
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Saffron strands 6
  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)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  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 (375°) 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.

Recipe Summary

Difficulty Level: 
Main Dish

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Sausage Seafood Paella Recipe