When the time comes that we can finally meet with family and friends over a special dinner or celebration, Paella is an amazing recipe for a group.  

PAELLA

2 tab olive oil                                        

1 – 8oz. bottle clam juice

1 - lb. chicken pieces or 6 drumsticks      

1 – 15 oz can diced tomatoes

1 - lb. Andouille sausage, sliced              

1/4 tsp saffron threads, crushed

1/4 tsp white pepper & salt to taste        

1/2 cup chopped onion

3 crushed cloves of garlic                       

1-lb. large prawns, peeled

1/2 cup chopped sweet red and green pepper    

1 – lb. fresh clams or mussels

1/2 lb. scallops

2 cups raw long grain rice                      

4 cups chicken broth

1/2 cup frozen peas, defrosted    

Heat oil in a very large skillet with a lid.  Brown chicken and sausage.  Remove from pan.

Sauté onion and garlic and sweet peppers until limp.  Add rice and cook until opaque, about 3 minutes. Add chicken broth, clam juice, tomatoes, saffron, salt and pepper. Add chicken and sausage to cook with rice.  Cover and bring to a boil and simmer for 30 minutes.  Test rice for doneness and add water as needed.  When rice is about done, add seafood and cook until shrimp is pink and clams are opening.  Add peas to the rice mixture and heat to warm only.  Arrange the chicken and seafood on top of the rice and serve.  Makes 8 to 10 servings.

                    Recipe by Deborah Rodriquez

Article submitted by

Margaret Venturini

Foresthill Friendship Club

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