Frank-Ly Paella, Barcelona Style
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Yield: 8 Servings Ready in 1 hours
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|1 mdOnion; coarsely chopped|
|8 ozItalian Sweet Sausage or|
|1/3 colive oil|
|1/4 tsSaffron; crushed|
|4 cChicken broth|
|3 Cloves garlic; sliced|
|Salt/Freshly ground Pepper|
|1 Red Bell Pepper; seeded and|
|16 Cocktail Size Mini Franks|
|1 Green Bell Pepper; seeded|
|1 mdTomato; peeled, seeded|
|1 Jar whole Pimento; drained|
|2 cWhite rice|
Frank-Ly Paella, Barcelona Style Preparation
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 Date: Sat, 22 Jun 1996 19:06:13 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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