Messing Family Recipes



  1. Preheat oven to 350°.
  2. Put the saffron to soak in 3 tbs. of the chicken broth.
  3. Rinse the chicken, pat it dry, and sprinkle liberally with salt and pepper.
  4. Heat the olive oil in a large skillet, add the chicken, and brown well on all sides.
  5. Add 6-tbs. water and the oregano.
  6. Cover and cook over low heat for 20 minutes or until the chicken is done.
  7. Remove the chicken and set aside.
  8. Lightly brown the sausage slices, remove and set aside.
  9. Add the onion and garlic to the pan and cook, stirring, for 5 minutes.
  10. Melt the butter in the pan and stir in the rice, saffron, and about a teaspoon and a half of salt.
  11. Cook for 5 minutes.
  12. Add the remaining chicken broth, bring to a boil, cover and simmer 20 minutes.
  13. In a shallow 6 quart casserole, arrange the rice, chicken, shrimp, sausage and clams/mussels so that some of each shows on the top.
  14. Heat in the oven until the clams/mussels open, about 15-20 minutes.
  15. Meanwhile, pour boiling water over the peas.
  16. Scatter peas over the casserole and serve.

Serves 12