Paella from philly inquirer

12 servings

Ingredients

Quantity Ingredient
3 pounds Chickens,2 cut up
2 pounds Shrimp, raw
Salt and pepper
2 cups Long grain rice
2 Garlic cloves, minced
4 cups Chicken broth
4 tablespoons Olive oil
¼ teaspoon Saffron
1½ pounds Sweet Italian sausages
48 Med.mussels
6 Lobster tails, halved

Directions

PHILLY.INQUIRER

1. Parboil and slice the sausages. Peel and devein the shrimp. Salt and pepper the chicken. In a large pan with a lid, saute the garlic in the oil 2. Add the chicken and brown it. When it is almost done, in about 20 minut add the sausage and cook for 5 minutes. 3. Then add the lobsters, cook for 10 minutes; add the shrimp then and coo 5 minutes more.

4. Put the rice in the pan, stir the saffron into the liquid, and pour it over the rice. Stir well and put the lid on the pan. Cook it all slowly until the rice is tender. 5. Finally add the mussels and cover the pan again to steam them open. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

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