Inland Paella

Name: Inland Paella
Ingredients: 3 tablespoons olive oil; 8 each chicken breast halves, boneless, skinless; 8 each chicken thighs, boneless, skinless; 4 medium onions chopped; 3 cloves garlic crushed; 2 cups rice uncooked; 3-4 each hot link sausage; 5 cups beef stock or chicken broth; 1 pinch saffron threads; 1 x black pepper to taste; 7 ounces clams, canned undrained, minced; 1 pound shrimp boiled, cleaned; 1/2 10-ounce package peas, frozen barely cooked; 1 4-ounce pimentos drained

14 ingredients

12 steps

Ingredients

3 tablespoons olive oil
8 each chicken breast halves, boneless, skinless
8 each chicken thighs, boneless, skinless
4 medium onions chopped
3 cloves garlic crushed
2 cups rice uncooked
3-4 each hot link sausage
5 cups beef stock or chicken broth
1 pinch saffron threads
1 x black pepper to taste
7 ounces clams, canned undrained, minced
1 pound shrimp boiled, cleaned
1/2 10-ounce package peas, frozen barely cooked
1 4-ounce pimentos drained

Directions

1

Heat oil in large skillet, and brown chicken.
2

Remove to a large, lightly greased casserole and set aside.
3

Add more oil to skillet, and saute onions and garlic until onions are golden and tender.
4

Add rice and saute until golden.
5

Add to casserole.
6

Fry all grease out of sausage slices; add them to casserole.
7

Pour 4 cups of the bouillon in which saffron has been dissolved over the mixture.
8

Add salt and pepper, cover and bake at 325F (160C) until chicken is done, about 1 hour.
9

During cooking, check to see if rice has absorbed all the bouillon; if it has, add remaining cup; continue adding bouillon if necessary; the rice should be cooked through, but not mushy.
10

It should also be yellow!
11

Just before paella is done, add clams and their juice, and the shrimp.
12

When fully done, sprinkle top of casserole with cooked peas and pimientos cut in