Title: Paella I.e.s.jjgf65a
Categories: Poultry Ethnic
Yield: 12 Servings
| PHILLY.INQUIRER |
| 3 | lb | Chickens,2 cut up |
| 2 | lb | Shrimp, raw |
| | | Salt and pepper |
| 2 | c | Long grain rice |
| 2 | | Garlic cloves, minced |
| 4 | c | Chicken broth |
| 4 | tb | Olive oil |
| 1/4 | ts | Saffron |
| 1 1/2 | lb | Sweet Italian sausages |
| 48 | | Med.mussels |
| 6 | | Lobster tails, halved |
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