Directions: |
Directions:Heat the onion and garlic in the olive oil over a medium flame. While these are browning, wash the chicken legs and season them liberally with garlic powder, salt, pepper, and Season-All. When the onion is brown, add chicken legs to the pan and brown. Liberally season the underside of the chicken and turn them continually until brown on all sides. Chicken will not be cooked through at this point. Just turn it off. At this point, cook the rice and sprinkle the saffron threads into the water that cooks the rice. While the rice is cooking, place the peas, mushrooms and pepperoni into a large, deep casserole that is able to go into the oven. When rice is cooked and the water has been absorbed, pour the rice into the casserole dish with the peas, mushrooms and pepperoni. Mix them all together and sprinkle the olives oil and onions and garlic over the rice. Mix through again. Set aside the casserole and wash all the seafood except the scallops. Mix in the raw shrimp and scallops through the rice and then place the clams and mussels and chicken around the top - pushing the clams and the mussels partially down, and the chicken leg also pushed into the rice with the end of the leg up. Drain the canned pimentos and place them in a decoratively around the casserole. Sprinkle the top with garlic powder, salt, pepper, and Season-All and bake at 350% for 1 and 1/2 hours until the clams and mussels open and the chicken is cooked through. Have a good crusty bread and a green salad and you have a marvelous dinner. |
This recipe for Paella for 6, by 