Paella
- Pinch and a half of saffron
- 6 cups chicken broth
- 12 chicken drumsticks
- salt
- pepper
- 6 tbs. Olive oil
- 1 ½ tsp. oregano, crumbled
- 4 chorizo sausage
- 1 ½ cup chopped onion
- 3 cloves garlic, sliced
- 6 tbs. Butter
- 3 cups rice
- 1 ½ lb. shrimp, cooked and shelled
- 27 clams or mussels in the shell
- 1 ½ pkg. Frozen peas
- Preheat oven to 350°.
- Put the saffron to soak in 3 tbs. of the chicken broth.
- Rinse the chicken, pat it dry, and sprinkle liberally with salt and pepper.
- Heat the olive oil in a large skillet, add the chicken, and brown well on all sides.
- Add 6-tbs. water and the oregano.
- Cover and cook over low heat for 20 minutes or until the chicken is done.
- Remove the chicken and set aside.
- Lightly brown the sausage slices, remove and set aside.
- Add the onion and garlic to the pan and cook, stirring, for 5 minutes.
- Melt the butter in the pan and stir in the rice, saffron, and about a teaspoon and a half of salt.
- Cook for 5 minutes.
- Add the remaining chicken broth, bring to a boil, cover and simmer 20 minutes.
- In a shallow 6 quart casserole, arrange the rice, chicken, shrimp, sausage and clams/mussels so that some of each shows on the top.
- Heat in the oven until the clams/mussels open, about 15-20 minutes.
- Meanwhile, pour boiling water over the peas.
- Scatter peas over the casserole and serve.
Serves 12