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


Added: Tuesday, April 28, 2009


1/2 Lb. Sausage (Jimmy Dean Regular)
4-6 Chicken Breast (boneless, cut into pieces)
1 Cup Ham (chopped)
1-2 Tbsp. Oil
1 Onion (chopped)
1/2 Green Pepper (chopped)
1 Tomato (chopped)
1 1/2 Cups Uncooked Long Grain Rice
1 Tsp. Saffron Threads
1/2 Tsp. Salt
3 Cups Chicken Broth
2 1/2 Dozen Clams ( in the shell)
1 Lb. Large Shrimp (peeled, deveined)

With an electric skillet on medium high heat brown the chicken and sausage; about 10 minutes. Remove the chicken and sausage from the pan. Add a little oil to the skillet and cook the ham, onion, and green pepper until the vegetables are tender. Add the rice, saffron and salt, cook about 2 minutes to brown the rice. Stirring occasionally. Put the chicken and sausage back into the skillet with the other ingredients (except seafood) and add the chicken broth and the chopped tomato. Reduce the heat and simmer covered for about 25 minutes or until the rice is just about cooked.
Add the shrimp and clams and cook, covered until the seafood is done. Approximately another 10 minutes. You may need to stir it once or twice. If it looks too dry add a little more chicken broth.
The shrimp will turn pink when they are done and the clams will open up.
NOTE: Rinse the clams before cooking. If some of the clams do not open up DO NOT EAT THEM.




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