Paella with Saffron Rice ala Negri

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4 Servings
100% would make this recipe for Paella with Saffron Rice ala Negri again.

This is a combination of my favorite Saffron Rice recipe and ingredients from a rather good Paella. The blend of the two works out very well. It is not a "meal on a budget." However it is well worth the price.

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Paella with Saffron Rice ala Negri Ingredients

1/2 pound Sausage links - Italian	10 ounce Peas - frozen baby
8 each Chicken thighs - skinless boneless	2 ounce Pimento - jar
1/2 pound Calamari - cleaned	1 each Bell pepper - yellow (optional)
1/2 pound Scallops	1 each Bell pepper - red (optional)
1/2 pound Shrimp - fresh medium	-- Saffron Rice ala Negri, Big Oven recipe #160743

Instructions for Paella with Saffron Rice ala Negri

Thaw frozen peas. Cut peppers into bite size strips. Rinse chicken and pat dry. Cut sausage into half inch lengths. Brown in sauce pan for 10 minutes. Keep warm. Fry chicken in sauce pan in sauce pan for 10 minutes or until done turning from time to time. Keep warm. Clean and cut calamari into small bite size strips. Sautee calamari, shrimp, scallops, and bell peppers for a few minutes, until shrimp is just beginning to turn pink.

Meanwhile be preparing Saffron Rice as per recipe.

Fold all ingredients into Saffron Rice just before rice is finished. Serve hot.

NOTE: Nutritional information does not include rice.

Main Ingredient: Sae food - riceCuisine: Italian