Side Pannel
Frank-Ly Paella, Barcelona Style
Frank-Ly Paella, Barcelona Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice
Ingredients List
- 1 lb Franks
- 2 c White Rice
- 16 Cocktail Size Mini Franks
- 8 oz Italian Sweet Sausage or
- -Hard Salami; thinly sliced
- 1/3 c Olive Oil
- 3 Cloves garlic; sliced
- 1 md Onion; coarsely chopped
- 1/4 ts Saffron; crushed
- 4 c Chicken Broth
- 1 md Tomato; peeled, seeded
- -and diced
- 1 Green Bell Pepper; seeded
- -and diced
- 1 Red Bell Pepper; seeded and
- -cut into thin strips -or-
- 1 Jar whole Pimento; drained
- -and cut into strips
- Bay Leaf
- Salt/Freshly ground Pepper
Directions
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.
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.
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