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Pilgrim's Paella Recipe

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This recipe for Pilgrim's Paella, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Walsh


3 to 4 slices bacon, cut up
pound smoked sausage, sliced
c. thinly sliced onion
c. sliced green or red pepper
8 chicken breast halves, skinned and boned
3 c. chicken broth
1 c. uncooked regular rice
c. dry white wine or vermouth
1 tbl. Yellow Mustard
1 large clove garlic, minced
1 small Bay Leaf
tsp. each paprika and oregano
tsp. saffron, thyme leaves and pepper
1/8 tsp. ground coriander
pound shrimp, shelled and deveined
1 tbl. olive oil
1 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

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.




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