Title: Frank-Ly Paella, Barcelona Style
Categories: Rice Pork Spanish
Yield: 8 Servings

1	lb	Franks
2	c	White Rice
16		Cocktail Size Mini Franks
8	oz	Italian Sweet Sausage or Hard Salami, thinly sliced
1/3	c	Olive Oil
3		Cloves Garlic, sliced
1	md	Onion, coarsely chopped
1/4	ts	Saffron, crushed
4	c	Chicken Broth
1	md	Tomato, peeled, seeded and diced
1		Green Bell Pepper, seeded and diced
1		Red Bell Pepper, seeded and cut into thin strips or 1 jar wh
		Pimento, drained and cut into strips
		Bay Leaf
		Salt/Freshly ground Pepper

Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside. Add 1 T oil and cocktail franks and salami slices. Lightly brown; remove and set aside. Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes. Yield: 6 to 8 servings.

SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92

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