Paella a la near east
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ozburn (hbwk07a) | ||
| ¼ | pounds | Bulk pork sausage |
| 3 | Whole chicken legs; split | |
| Vegetable oil | ||
| ½ | cup | Onion; chopped |
| 1 | medium | Green pepper; chopped |
| 2 | Cl Garlic; minced | |
| 8 | ounces | Package near east spanish r |
| 16 | ounces | Can whole tomatoes cut bite-size pieces |
| 1 | cup | Water |
| 1 | medium | Red bell pepper; cut in stri |
| ½ | teaspoon | Cinnamon |
| ½ | pounds | Large shrimp; shelled & deve |
| 1 | cup | Frozen peas |
| 12 | Mussels; clean, scrub | |
Directions
Crumble sausage into Dutch oven; cook over medium heat until browned; stirring often; remove with slotted spoon, draining over pot; set aside. Brown chicken on all sides in the sausage drippings; remove, set aside. Add oil to drippings to total ¼ cup; add onion, green pepper and garlic; saute until tender. Stir in rice, contents of Spice Sack, tomatoes, water, red bell pepper and cinnamon; heat to boiling. Add chicken, cover and simmer 25 minutes. Stir in shrimp, peas and sausage; place mussels on top of Spanish Rice mixture.
Cover, simmer 10 minutes or until shellfish is cooked and liquid is absorbed. (wrv)