Paella #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Italian Sausage |
| 3 | tablespoons | Oil, olive |
| 3 | Chicken drumsticks | |
| 3 | Chicken thighs | |
| 1 | Bell pepper; sliced | |
| 2 | Garlic cloves; minced | |
| 1 | 28 oz. can Tomatoes | |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Saffron |
| 2 | tablespoons | Water, hot |
| 1¼ | cup | Rice |
| 1½ | ounce | Pimentos |
| 1 | pounds | Shrimp; shelled |
| 8 | ounces | Peas, frozen |
| 1 | pounds | Scallops |
Directions
Heat sausages in ¼ cup water. Simmer, covered, five minutes.
Uncover and cook 20 minutes. Shell shrimp. Cut sausages into ½" pieces. Add oil to sausage grease. Cook chicken until lightly browned. Add pepper and garlic and cook two minutes. Add tomatoes, salt, cinnamon and pepper. Bring to boil. Reduce heat, cover and simmer 30 minutes. Mix saffron with water. Add to chicken mixture.
Add rice and pimentos. Bring to boil, reduce heat, cover and cook 15 minutes. Add sausage, shrimp, scallops, and peas. Simmer covered until shrimp turn pink (five to ten minutes). Submitted By On