10 to 12 chicken pieces, breasts (cut in half), thighs, drumsticks, wings
1/2 cup olive oil
1/2 lb Spanish Chorizo or
1/2 lb lean pork, diced
1 medium onion, sliced
4 cloves garlic, crushed
1/2 tsp. Spanish Saffron
1/2 tsp. salt
1-1/2 cups rice, long grain
4 cups chicken broth
1 pkg. frozen artichoke hearts or peas
1/2 lb. shelled, deveined shrimp
1 dozen small clams, scrubbed or 1 8-oz jar whole clams
Heat olive oil in Paella pan or large skillet. Quickly brown chicken, remove, set aside. Brown sausage in pan, set aside; drain all but 2 tbsp. fat. Add onion, garlic, saffron and salt, cook until onion is soft. Add rice, stir lightly.* Add broth, do not stir. Arrange artichoke hearts, chicken, chorizo and shrimp around pan. Bring both to boil, place pan in 350°F oven for 35 min. Steam clams until shells open. Remove Paella from oven arrange clams on top. Let Paella rest 2 to 3 min. Makes 6 servings.
*May be done in advance, complete 45 min. before dinner is to be served.
SUGGESTED MENU and PREPARATION SCHEDULE
Olive Cheese Puffs
Green Salad/Wine Vinegar Dressing
Hot Buttered French Bread
Ice Cream/Guava Jelly or Pineapple Topping
Early in the day or the day before make or buy vanilla ice cream and topping and cookies
*3:00pm Prepare Olive Cheese Puffs
3:30 Prepare Salad Greens. Refrigerate
*4:00 Brown Chicken, Sausage and Add Rice
5:15 Complete Paella
5:40 Heat French Bread
5:50 Add Dressing to Salad
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner serve Ice Cream with Topping and Cookies
*May be prepared earlier in the day or the day before and refrigerated.
To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!
© 1972 Marjon Promotions Inc. All Rights Reserved.