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Categories:
shrimp clams mussels chorizo sausages chicken salt olive oil onions garlic red tomato long grain rice ground saffron boiling water frozen peas
Viewed: 83 - Published at: 9 years agoIngredients
- 16 large raw shrimp, shelled and deveined
- 16 small hard-shelled clams
- 16 mussels, scrubbed and debearded
- 3 chorizo sausages, cut into serving pieces
- 2 lb. chicken, cut into 12 serving pieces
- 2 tsp. salt
- 1/2 c. olive oil
- 1/2 c. onions, finely chopped
- 4 cloves garlic, finely chopped
- 1 red or green pepper, cut into strips
- 1 large tomato, peeled and finely chopped
- 3 c. raw long grain rice
- 1/4 tsp. ground saffron or saffron threads (grind with mortar and pestle)
- 6 c. boiling water
- 1/2 c. frozen peas, thawed
Method
- Place sausages in 12-inch heavy skillet.
- Add enough cold water to cover them completely.
- Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for around 5 minutes.
- Drain on paper towels.
- Pat chicken dry with paper towels; season with salt and pepper.
- In a heavy 12-inch skillet, heat 1/4 cup of the olive oil.
- Add the chicken, skin side down, and brown, turning pieces with tongs.
- When golden brown, remove to a platter.
- Place the remaining 1/4 cup olive oil in 12-inch skillet.
- Add the onions, garlic, bell pepper and tomato.
- Cook briskly until most of the liquid in the pan evaporates.
