Ingredients: |
Ingredients: 3 to 4 slices bacon, cut up ½ pound smoked sausage, sliced ½ c. thinly sliced onion ½ c. sliced green or red pepper 8 chicken breast halves, skinned and boned 3 c. chicken broth 1 ½ c. uncooked regular rice ¼ c. dry white wine or vermouth 1 tbl. Yellow Mustard 1 large clove garlic, minced 1 small Bay Leaf ½ tsp. each paprika and oregano ¼ tsp. saffron, thyme leaves and pepper 1/8 tsp. ground coriander ½ pound shrimp, shelled and deveined 1 tbl. olive oil 1 ½ tsp. lemon juice 2 medium-size tomatoes, seeded and coarsely diced 1 package (10-oz. frozen peas, thawed 16 mussels or clams, freshly steamed Lemon wedges, parsley, ripe olive or hard-cooked egg wedges
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Directions: |
Directions:Partially cook bacon in large skillet; add sausage and lightly brown. Add onion and pepper; cook, covered, over low heat until vegetables are tender, about 10 minutes. Remove from skillet with slotted spoon. Lightly brown chicken in same skillet. Remove chicken; pour off excess fat. Return vegetable mixture to skillet. Add chicken broth, rice, wine, wine, mustard, garlic, bay leaf, paprika, oregano, saffron, thyme, pepper, and coriander. Bring to boil; reduce temperature and cook over low heat 10 minutes. Return chicken to skillet and cook 10 minutes longer. Meanwhile, marinate shrimp in a mixture of olive oil and lemon juice. Add to paella mixture along with tomatoes and peas. Cook 7 to 12 minutes, or until shrimp and peas are cooked. Remove bay leaf. Garnish with hot mussels or clams, lemon, parsley and ripe olives or egg wedges. Makes 8 servings. |