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Paella #10

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Chicken Fish/seafoo


  • 2 lb Frying Chicken; Cut Into 8 Pieces
  • 1 ts Salt
  • 1 ts Black Pepper
  • 1 ts Lemon Juice
  • 2 Cloves Garlic; Minced
  • 6 tb Canola Oil
  • 2 Italian Sausage; Cooked And Sliced
  • 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 <Baldassari@CompuServe.COM> on Jul 19, 1997