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| Frank-Ly Paella, Barcelona Style Recipe |
Category: Rice
Rating:
N/A
Servings: 6
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Ingredients
1 lb franks
2 cup white rice
16 cocktail size mini franks
8 oz italian sweet sausage or hard salam; i, thinly sliced
1/3 cup olive oil
3 cloves garlic; sliced
1 medium onion; coarsely chopped
1/4 teaspoon saffron; crushed
4 cup chicken broth
1 medium tomato; peeled, seeded and diced
1 green bell pepper; seeded and diced
1 red bell pepper; seeded and cut into thin
1 jar whole pimento; drained and cut into stri
1 bay leaf
1 salt/freshly ground pepper
Cooking Directions:
Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside. Add 1 T oil and cocktail franks and salami slices. Lightly brown; remove and set aside. Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes. Yield: 6 to 8 servings.
SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle
rice
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