FKN-Systems

Title: PAELLA CASSEROLE
Categories: Casseroles, Sausage, Poultry, Pasta/rice, Paella
Yield: 8 servings

Ozburn (hbwk07a) 2 md Tomatoes; peel, chop
1/2 lb Chorizos or italian sausage 2 ts Salt
Links; sliced 1/2 ts Saffron; crushed
3 lb Fryer; cut in serving piece 4 c Water; boiling
Salt and pepper 1 lb Fresh or frozen shrimp
1 md Onion; chopped -- shelled & deveined
1 md Red pepper; chopped 12 sm Clams in shells
2 Cl Garlic; minced 10 oz Package frozen peas
1 1/2 c Long-grain rice

Cook sausage in large skillet until done. Drain, reserving drippings
in the skillet; set aside. Season chicken a little salt and pepper.
Brown chicken in reserved drippings; drain chicken, reserving
drippings. Add onion, peppers and garlic to drippings; cook until
onions are tender but not brown. Stir in uncooked rice, chopped
tomatoes, salt and saffron. Stir in boiling water; bring mixture to
boiling. Stir in cook sausages. Turn rice mixture into a paella pan
or a 4 quart casserole or a Dutch oven; arrange chicken pieces on top
of mixture. Bake covered in a preheated 375F oven for 30 minutes.
Meanwhile, thaw frozen shrimp. Thoroughly scrub clams. Place clams
in a small saucepan with 1/2 inch of boiling water. Cover and cook
until shells open, 3-5 minutes. Drain, discard any clams that do not
open. Place peas in a colander or strainer; rinse with hot water to
thaw. Arrange peas, clams and shrimp on top of rice mixture. Bake,
covered, until chicken and rice are done, 15-20 minutes longer.
Garnish with lemon slices if desired. (Wrv).