Paella
chicken, chinese, sausage
2 lb frying chicken -- cut into 8
1 pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon lemon juice
2 cloves garlic -- minced
6 tablespoon canola oil
2 italian sausage -- cooked
1 and sliced
1 cup onion -- chopped
1 cup green pepper -- chopped
2 cup rice -- uncooked
1/2 cup tomato sauce
3 1/2 cup boiling water
1 or fish stock or chicken
1 broth
1/2 teaspoon saffron
1 cup frozen peas
1/2 lb raw scallops
3 medium pimiento -- sliced
Wash and dry the chicken. Make a paste of the salt, pepper, lemon juice, garlic and two tablespoons of canola oil. Rub onto the chicken pieces. Heat the remaining oil in a large deep skillet and brown the chicken. Add the sausage, onions and green pepper. Cook over low heat for ten minutes, stirring frequently. Add the rice; cook five minutes. Mix in the tomato sauce and water or stock and saffron. Cover and cook over medium heat 20 minutes. Stir. Add the peas, shrimp and scallops; recover and cook five minutes longer. Garnish with pimentos.
Recipe By : The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5
From: Peg Baldassari Date: 19 Jul 97 Mastercook Recipes (Mailing List) Ä
Yield: 6 servings