Recipes For 2006

Paella Casserole

Ask 100 people how to make paella and you will 100 different answers. But the one thing they will all have in common is they will all use saffron rice. Paella actually refers to the pan that the dish is cooked in. It must be metal, shallow, have two handles and a lid. This recipe is not as exhorbitant as some. It is easy and very affordable to make.

1/2 lb. chorizo or Italian sausage (hot or mild)
2-1/2 - 3 lbs. of chicken pieces
1 medium chopped onion
1 small green pepper chopped
1 small red pepper chopped
2 cloves of minced garlic
2 tomato, chopped
1 10 oz. package of saffron rice mix
3-1/2 cups of chicken broth
1 lb of medium shrimp, peeled and deveined
1-1/2 cups of frozen peas

In a large dutch oven, brown the sausage. Remove and drain but save the drippings.

Brown the chicken in the pan drippings and then remove it.

To the pan, add the onion, peppers and garlic and saute until soft. Add the tomato. Pour in the rice mix and the broth and bring to a simmer. Add the sausage back into the rice.

Place the chicken on top of the rice, pushing down into the rice.

Cover and cook in a 375 degree oven for 45 minutes.

Remove from the oven, add the shrimp and peas and then cover.

Bake for another 15 minutes.

This casserole serve 6-8 people but can be cut in half.

Yum!