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Paella | |
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1/2 lb chorizos (spanish sausage) |
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1/4
tsp. pepper 1/4 tsp saffron 1 1/2 cups, long grain rice 1 2-oz. jar pimentos, sliced and drained water 1lb. medium shrimp, shelled and deveined 1 10-oz package frozen peas, thawed 12 mussels in shells |
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8 |  |
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| 1- In large covered
skillet over low heat, cook and brown sausage 2- Remove sausage from skillet and cool slightly; cut into 1/2 inch slices. Reserve drippings. 3- In hot drippings and olive oil, cook chicken drumsticks over medium-high heat until lightly browned on all sides. 4- Add green peppers and garlic and cook 2 minutes; stir in tomatoes with liquid, salt, cinnamon and pepper; heat to boiling. Break up tomatoes. Reduce heat to low; cover and simmer 30 minutes or until chicken is almost fork tender, stirring occasionally. 5- In cup, mix saffron with 1/4 cup hot water; add to chicken mixture. Add rice and pimentos. Over high heat, heat to boiling; reduce heat to medium-low; cover and cook 15 minutes, stirring mixture occasionally. 6- Stir sausage pieces, shrimp and peas into mixture; place mussels on top; cover and simmer 5 to 10 minutes more. The paella is ready when mussels open, rice is tender and all liquid is absorbed. |
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to Main Dishes Index |
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