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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 14 |
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Worth the work, and will feed a hearty sized family gathering. Everything but the rice can be prepared ahead ot time, then just before guests arrive or the family washes up, heat to boiling, add rice and cook. Save defrosted peas until rice is about 1/2 to 3/4 done then add peas to the pot: that way they don't fall apart. This is a dish that will create tastebud memories for your children they will carry into adulthood...it did for me! Ingredients:
2 roasting chickens |
1/2 cup olive oil |
1 rack pork spareribs |
1/2 lb pork sausage |
1 large onion, chopped |
2 garlic cloves, minced |
1 (8 ounce) can tomato sauce |
2 teaspoons paprika |
2 quarts chicken broth (use bullion to make and don't add salt) |
1 (7 ounce) can shrimp (or 1 small pkg frozen shrimp cooked separately and drained) |
1 (4 ounce) can baby clams (optioinal) |
1 cup peas, fresh (or frozen) |
1 (4 ounce) can pimentos, cut in large strips |
1/4 cup minced parsley |
3 -4 saffron strands |
Directions:
1. Cut chicken, pork spareribs and pork sausage in small pieces prior to frying. Pour oil into deep stock pan and heat for frying. In the oil, fry chicken pieces, remove. Then brown spareribs and remove. Then fry sausage till brown and remove. Then add onion to oil and allow to wilt. Add garlic, tomato sauce, paprika, chicken, spareribs, sausages, and broth. If you are using canned shrimp you can use the liquid from the can as well. Add pepper and salt to taste, cover and cook 15 minutes. THIS IS THE POINT AT WHICH YOU MAY DELAY COOKING, IF DESIRED. Break saffron strands into pieces prior to adding to the mixture. About 50 minutes before serving time, bring mixture to a rolling boil, add all the other ingredients and cook over low heat until moisture is absorbed. When cooked, uncover and let stand 10 minutes before serving. Serve on platter or take the pot to the table and serve from it.
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