PHILLY.INQUIRER
3 lb chickens,2 cut up
2 lb shrimp, raw
1 salt and pepper
2 cup long grain rice
2 garlic cloves, minced
4 cup chicken broth
4 tbsp olive oil
1/4 tsp saffron
1 1/2 lb sweet italian sausages
48 med.mussels
6 lobster tails, halved
Directions
1. Parboil and slice the sausages. Peel and devein the shrimp. Salt
and pepper the chicken. In a large pan with a lid, saute the garlic
in the oil 2. Add the chicken and brown it. When it is almost done,
in about 20 minut add the sausage and cook for 5 minutes. 3. Then add
the lobsters, cook for 10 minutes; add the shrimp then and coo 5
minutes more.
4. Put the rice in the pan, stir the saffron into the liquid, and
pour it over the rice. Stir well and put the lid on the pan. Cook it
all slowly until the rice is tender. 5. Finally add the mussels and
cover the pan again to steam them open. Shared with us by Tony Burke,
Cyberealm BBS Watertown NY 315-786-1120
Servings: 12 servings
Paella (Burke) Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
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We hope you enjoy this Paella (Burke) recipe.
