Mountain-style paella

8 servings

Ingredients

Quantity Ingredient
2 larges Red bell peppers
¼ cup Olive oil
8 Chicken pieces, thigh & leg about 3 1/2 lb chicken
1½ pounds Pork sausage links, cut into 1\" pieces
1 pounds Mushrooms, thinly sliced
3 pounds Tomatoes, chopped (abt 7 cup
2 tablespoons Garlic, minced
1 pounds Green beans, trimmed, cut into 1\" lenghts
½ cup Almonds, finely ground
1½ tablespoon Fresh rosemary, chopped
1½ tablespoon Fresh sage, chopped
2 teaspoons Salt
½ teaspoon Saffron threads, crushed
¼ teaspoon Red pepper flakes
2 cups Arborio rice or other short grained rice
6 cups Chicken broth, low salt
Lemon wedges

Directions

Cut 1 red pepper lenght-wise into thin strips. Chop the other pepper and reserve. Heat the olive oil in a large skillet or paella pan over med-hi heat. Add the pepper strips and saute until softened, about 6 minutes. Remove pepper strips to a bowl.

Season chicken pieces with salt & pepper, add to skillet and cook until brown on all sides, about 12 minutes. Remove chicken and add sausage pieces to skillet, saute until cooked, about 5 minutes.

Remove sausage and save with chicken pieces.

Pour off excess drippings (save about 6 Tbsp in skillet). Add mushrooms to pan and saute for about 5 minutes. Add tomatoes, garlic, and chopped red pepper and bring liquid to a boil. Reduce heat and simmer until liquid evaporates, about 30 minutes.

Add green beans and next 7 ingredients (the spices) to skillet, stir to mix in. Stir in rice, chicken & sausage pieces and 6 cups of hot chicken broth. Bring to a boil, reduce heat to medium and simmer uncovered until chicken and rice are cooked, about 30 minutes. Add more broth, water, or red wine if the mixture seems dry. Let stand 5 minutes before serving.

Top servings with pepper strips and garnish with lemon wedges.

Note: The recipe says 8 servings, but they are large servings.

From: Bon Appetit, May 1995"The Mediterranean, A Delicious Voyage of Discovery" (Valencia) Typed by: Bob 8-{) Submitted By ROBERT WHITE On 04-22-95

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