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Heartland Paella Recipe

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This recipe for Heartland Paella, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Uzelac
Added: Sunday, January 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Hot fresh pork sausage, 1 onion, Kielbasa, 10 chicken thighs, parboiled raw white rice, 3/4 c. diced canned pimento, 1 head peeled garlic, 2 ripe tomatoes OR canned Italian tomatoes, 1 can red kidney beans, 1 tsp. thyme or mixed dried herbs, 1 1/2 c. dry white wine, 3 cups sodium-free chicken broth, 10 large shrimp, 1 tbsp. oil, freshly cooked peas, black olives, 1 green bell pepper

Directions:
Directions:
Brown 8-10 small, fresh pork sausagge cakes in a frying pan, then remove to a side dish. Pour 2 tbsp. of the rendered sausage fat into a big paella pan and sautee in it 1 c. sliced onions, adding a cup of sliced green peppers when the onions are almost tender but not browned.Meanwhile, saute other sausages such as Kielbasa for 5 minutes in lightly salted water, drain, cut into serving size pieces and brown lightly in the sausage-cake frying pan. Add all sausage to the onions and bell pepper. Brown 8-10 chicken thighs slowing in the hot sausage, 5 minutes on each side. Salt and pepper the chicken lightly and place in paella pan. Pour in two cups of parboiled raw white rice and stir about to coat with the pan juices. This can all be done in advance. About 30 minutes before serving, fold in 3/4 c. of canned pimiento, 1 head of peeled garlic, 2 ripe tomatoes, peeled, halved and juiced, 1 can of red kidney beans and their juices and 1 tsp. herbs. Stir in 1 c. dry white wine and 3 c. chicken broth. Bring to the simmer. Fold the rice and the ingredients once thoroughly. Maintain liquid at the simmer, the pan always uncovered and never stir again. In 8 to 10 minutes the rice will gradually rise to the top of the liquid. In another 10 mintues, the rice should be just tender and the liquid almost absorbed. While the rice is cooking, saute shrimp in the shell with 1 tbsp. of oil. Sprinkle with salt and pepper. Pour in 1/2 c. dry white wine and a sprinkling of herbs. Boil rapidly, basting shrimp until liquid evaporates. To serve, lift paella ingredients gently with fork to loosen them. Decorate with peas, black olives and shrimp.

Number Of Servings:
Number Of Servings:
Six
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
This was an entry from Mary Ellen Uzelac in the 1991 cookbook. It's a family favorite.

 

 

 

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