European Recipes:Spanish Recipes:Frank-Ly Paella, Barcelona Style

* Exported from MasterCook *

                      FRANK-LY PAELLA, BARCELONA STYLE

Recipe By     :
Serving Size : 8    Preparation Time :0:00
Categories    : Rice                             Pork

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    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

   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.