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Paella #15

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  • 8 Italian sausage links
  • 3 tb Olive Oil
  • 4 Chicken Drumsticks
  • 4 Chicken Thighs
  • 1 Green Bell Pepper; cut in strips
  • 1/2 Red Bell Pepper; cut in strips
  • 2 Garlic Cloves; slivered
  • 1 3/4 lb Canned Plum Tomatoes
  • 1 1/2 ts Salt
  • 1/2 ts Ground Cinnamon
  • 1/4 ts Black Pepper
  • 1/4 ts Saffron
  • 2 tb Hot Water
  • 1 1/2 c Long Grain Rice
  • 1 lb Large Shrimp; shelled (deveined if
  • 10 oz Frozen Peas; thawed
  • 12 Mussels in Shells


Heat sausages in 1/4 cup water. Simmer, covered, five minutes. Uncover and cook 20 minutes. Cut into 1/2" pieces. Add oil to sausage grease. Cook chicken until lightly browned. Add peppers and garlic and cook two minutes. Add tomatoes, salt, cinnamon and pepper. Bring to boil. Reduce heat, cover and simmer 30 minutes. Mix saffron with hot water. Add to chicken mixture. Add rice. Bring to boil, reduce heat, cover and cook 15 minutes. Add sausage, shrimp and peas. Place mussels on top. Simmer covered until mussels open (five to ten minutes).
NOTES : This is perfect for a casual dinner party. I make it and serve it in my electric wok. I used to serve this when we had friends over to play cards. Recipe by: Good Housekeeping Illustrated Cookbook
Posted to TNT Recipes Digest by "Barbara Zack" <> on May 10, 1998