"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

THEA'S PAELLA Recipe

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This recipe for THEA'S PAELLA, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Ingleson
Added: Friday, May 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 packages of Mahatma Saffron Rice
4 cups cooked chicken
2 lbs. shrimp
one red, yellow and green pepper
2 cans chopped clams
1 can Swanson's low sodium chicken broth
1 red onion
Chorizo sausage (Spanish Hot!) or pepperoni cut in chunks

Directions:
Directions:
Saute onion and peppers in olive oil; add clams with juice to pan. Add chicken and pepperoni or sausage and 1 can of chicken broth. Add shrimp last if they are already cooked. Mix all together in large platter and garnish with steamed mussels and lemon and lime slices. Serve over rice.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1-2 hours
Personal Notes:
Personal Notes:
Kathy always wants me to prepare my mother-in-law's spinach dressing, since I made it for her one Thanksgiving. I have shared the recipe with her and now she shares several with me. We have been good friends for over 30 years and I cherish her friendship.

Thea is a friend of ours (including Kitty Gomez, Mary Williams, and Mary Jane Davis, my dear friend, now deceased), though I haven't seen her in quite a while. She is such an interesting person. She came to Nashville with her husband and 10 children just because she wanted to write lyrics. We do miss her!

 

 

 

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