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Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 8 chicken breast halves

  3. 8 chicken thighs

  4. 4 medium onions -- chopped

  5. 3 cloves garlic -- crushed

  6. 2 cups rice -- uncooked

  7. 3 -4 hot link sausages -- smoked, sliced

  8. 5 cups beef broth -- OR chicken broth

  9. pinch saffron salt and pepper -- to taste 1 7 ounce clams -- undrained, minced

  10. 1 pound shrimp -- boiled, cleaned

  11. 1/2 10 oz pkg frozen peas -- barely cooked

  12. 1 4 oz jar pimientos -- drained

  13. 4 cups of the bouillon in which saffron has been dissolved over the mixture. Add salt and pepper, cover and bake at

  14. 325 degrees until chicken is done, about 1 hour. During cooking, check to see if rice has absorbed all the bouillon; if it has, add remaining cup; continue adding bouillon if necessary; the rice should be cooked through, but not mushy. It should also be yellow! Just before paella is done, add clams and their juice, and the shrimp. When fully done, sprinkle top of casserole with cooked peas and pimientos cut in

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