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Title: Paella
Yield: 6 Servings
Categories: The zen of, Chicken, Seafood


2 lb Frying Chicken; Cut Into 8
1 ts Salt
1 ts Black Pepper
1 ts Lemon Juice
2 Cloves Garlic; Minced
6 tb Canola Oil
2 Italian Sausage; Cooked And
1 c Onion; Chopped
1 c Green Pepper; Chopped
2 c Rice; Uncooked
1/2 c Tomato Sauce
3 1/2 c Boiling Water Or Fish Stock
-Or Chicken Broth
1/2 ts Saffron
1 c Frozen Peas
1/2 lb Raw Scallops
3 md Pimiento; Sliced

Wash and dry the chicken. Make a paste of the salt, pepper, lemon juice,
garlic and two tablespoons of canola oil. Rub onto the chicken pieces. Heat
the remaining oil in a large deep skillet and brown the chicken. Add the
sausage, onions and green pepper. Cook over low heat for ten minutes,
stirring frequently. Add the rice; cook five minutes. Mix in the tomato
sauce and water or stock and saffron. Cover and cook over medium heat 20
minutes. Stir. Add the peas, shrimp and scallops; recover and cook five
minutes longer. Garnish with pimentos.

Recipe by: The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5 Posted
to MC-Recipe Digest V1 #679 by Peg Baldassari
on Jul 19, 1997