Frank-ly Paella, Barcelona Style Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Franks,
-diced,
2 cup: White Rice,
1: Green Bell Pepper, seeded
16: Cocktail Size Mini Franks,
-and diced,
8 ounce: Italian Sweet Sausage or,
1: Red Bell Pepper, seeded and
-Hard Salami, thinly sliced
-cut into thin strips or 1,
1/3 cup: Olive Oil,
-jar whole,
3 Cloves: Garlic, sliced
Pimento, drained and cut
1 medium: Onion, coarsely chopped
-into strips,
1/4 tsp: Saffron, crushed
Bay Leaf,
4 cup: Chicken Broth,
Salt/Freshly ground Pepper,
1 medium: Tomato, peeled, seeded and
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 7/92
Source from luhu.jp
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 7/92
Source from luhu.jp