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MyCookbook Member: bonnieff
Recipe Category: Casseroles
Recipe Preparation Level: moderate
8 T. olive oil, divided
8 medium-small pieces bone-in chicken(thighs, breast)
2 lbs. Spanish chorizo or hot Italian sausage cut in 2-inch chunks
Salt and pepper to taste
2 cloves garlic, peeled, crushed
1 medium-large onion chopped
1 large green pepper sliced into thin strips
1 sweet red pepper sliced into thing strips (or 1 small jar pimentos)
1 1/2 c. long-grain white rice
15 oz can diced tomatoes, undrained
15 oz can pitted black olives, drained & chopped
15 oz can artichoke hearts drained or 10 oz frozen
1/2 t. saffron threads or to taste
4 c. chicken stock
2 dozen large shrimp, peeled and deveined
2 dozen mussels, cleaned
1 c. frozen peas
Preheat oven to 375.
1.In a large skillet, heat 5 T olive oil. Add the chicken pieces and sausage in batches and brown well, about 15 - 20 minutes. Remove, drain and sprinkle w/ salt and pepper.
2. In a large metal paella pan, heat the remaining 3 T. olive oil over medium heat. Add garlic, onion, gr. pepper and about 3/4 of red pepper. Toss vegetables in oil until onion is soft about 3-5 minutes. Stir in the rice. Add the tomatoes, artichoke hearts and olives. Crush the saffron and mix with chicken stock. Pour the stock over rice. Cook over medium heat about 10 minutes or until most of the liquid is absorbed.
3. Arrange the browned chicken pieces and sausage on top of rice mixture and place in oven, uncovered about 15 minutes. Remove from oven and arrange shrimp and mussels on top and return to oven for 5-10 minutes, until shrimp is pink and mussels ipen.
4. Sprinkle frozen peas across top and leave in oven another minute.
5. Remove from oven. Discard any unopened mussels. Add salt and pepper to taste, if desired. Garnish with remaining red pepper strips. Let stand 15 minutes before serving.
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