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Recipe By:
Serving Size: 8 Preparation Time :0:00
Categories: Casseroles


1/2 pound Chorizos or Italian sausage
Links --sliced
3 pounds Fryer --cut in serving piece
x Salt and ground pepper
1 md Onion; chopped
1 md Red pepper; chopped
1 md Green pepper; chopped
2 cl Garlic; minced
1 1/2 c Long grain rice
2 md Tomatoes; peel, chop
2 ts Salt 1
/2 ts Saffron; crushed
4 c Boiling water
1 lb Fresh or frozen shrimp; -shelled and deveined
12 sm Clams in shells
10 oz Pkg frozen peas


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.


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