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Title: Paella, Portuguese Style
Yield: 1 Servings

Ingredients

      2    chickens; (2 lb size) each
           -cut into
    1/2 c  olive oil
      1 lb lean pork; cut into 1 inch
           -pieces
      2 c  chopped onions
      2    cloves garlic; crushed
    1/4 ts black pepper
      1 ts oregano
      2 ts salt
      2 c  long grain rice
    1/2 ts saffron
      1 lb italian sausage
      2 md sized tomatoes; chopped
      1    bay leaf
      3 cn (10 3/4 oz.) condensed
           -chicken brot; h
  1 1/2 lb large shrimp; shelled and
           -deveined
      1 pk (10 oz.) frozen peas
    1/2    jar (4 oz.) pimentos
      2    lemons; cut into 8 wedges

Instructions

Wipe chicken with damp paper towel. In large skillet, heat olive oil and
brown chicken, 5 pieces at a time, until golden. Remove as it browns and
set aside. Add pork cubes to skillet. Brown well on all sides. Remove and
set aside. Add onion, garlic, pepper and oregano to drippings in skillet.
Stir 5 minutes until onion is golden. Add salt, rice, saffron and cook
stirring about 10 minutes. Meanwhile in another skillet brown sausages on
all sides, about 10 minutes. Drain sausages and discard fat. Cut sausages
into bite size pieces. Place chicken, sausage and pork in roasting pan.
Heat oven to 375 degrees. Add tomatoes, bay leaf, and chicken broth to rice
mixture and bring to a boil. Add shrimp. Spoon evenly over chicken, pork
and sausages in pan. Bake, lightly covered with foil, 1 hour. Sprinkle peas
over top without stirring (if mixture seems to dry add 1/2 cup water) and
bake 20 minutes longer. To serve, turn onto round heated platter or paella
pan. Garnish with pimento and lemon wedges.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Kelly Spriggs
on Jul 16, 1997

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