4 lb. chicken thighs
1/3 c. olive oil
1/3 c. water
1 onion, chopped
1 cloved garlic, minced
1/4 c. butter
2 c. butter
2 c. uncooked rice
pinch of saffron
1 qt. chicken stock
4 oz. pimiento, sliced
2 tsp. oregano
1 (10 oz.) pkg. frozen peas
1 can artichoke hearts, halved
1 lb. medium shrimp, shelled
1 lb. hot Italian sausage
3 lb. steamer clams
Cook the sausages in simmering water, then cool and slice 3/4 inches
thick. Brown the chicken in olive oil. Add the water. Cover the
pan and let cook another 20 to 30 minutes until done. Remove the
chicken pieces and dump the onion and garlic into the same pan.
Cook slowly until soft. Remove from heat. Into a paella pan, melt
the butter. Add the rice and saffron (you may use 1/2 tsp.
tumeric) and stir over medium heat for 7 minutes. Add the chicken
broth; bring to a boil and cook rice until most of the liquid has
been absorbed and the rice is almost, but not quite done. Remove
from heat. Add to the pan the onion and pan oils. Stir in the
oregano. In layers, add the chicken, pimiento, peas, sausage,
artichokes, and shrimp. Distribute the clams over the top. Bake
in 350 degrees oven for 35 to 40 minutes. This dish is for a crowd.
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