Paella

Ingredients

1 broiler-fryer chicken (about 2 1/2 pounds), cut up 1/2-1 cup ground veal or chorizo sausage 1/4 cup vegetable oil 1/3 cup diced green pepper 1/3 cup diced onion salt to taste 3 large tomatoes, peeled and diced or 1 can (16 ounce) tomatoes, diced

Rice

1 can (10 3/4 ounce) chicken broth 1/2 cup uncooked rice 10 threads saffron, finely crushed 1 pound cooked cleaned shrimp 1 can (8 ounce) clams salt to taste

Topping

8-10 long strips pimento 1 package (10 ounce) frozen green peas

Preparation

Brown chicken and veal or sausage in oil; add diced green pepper and onion. Saute lightly; season. Add diced tomatoes; cover and simmer for 30 minutes. Add boiling water or chicken broth, if necessary to prevent burning. Meanwhile, cook Rice (below) separately.

Rice

Bring chicken broth to a boil; stir in rice and saffron and return to a boil. Reduce heat and cook until almost done, about 20 minutes. Rinse shrimp; add shrimp and undrained clams to rice. Place rice in skillet with browned chicken; stir to mix; pour all into a large shallow baking pan or paella pan. Season.

Topping

Place strips of pimento over chicken in baking dish. Bake at 350°, covered, for 15 minutes. Uncover and bake 10 minutes longer. Add water or chicken stock, if necessary during baking. Just before serving, cook peas according to package directions; pour drained peas over top of Paella after removing from oven. (The flavor of Paella improves as it stands.)

Recipe Contributed By: Fern McVicker North Bend, Nebraska

Yield: about 8 servings

This Paella recipe is from Mallorca, Spain.