*  Exported from  MasterCook  *

                                  Paella

Recipe By     : The Zen of Cooking by Lucille Naimer ISBN: 0-87951-594-5
Serving Size  : 6    Preparation Time :0:00
Categories    : The Zen Of Cooking               Chicken And Poultry
                Seafood                          Pasta And Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Frying Chicken -- Cut Into 8 Pieces
   1      Teaspoon      Salt
   1      Teaspoon      Black Pepper
   1      Teaspoon      Lemon Juice
   2      Cloves        Garlic -- Minced
   6      Tablespoons   Canola Oil
   2                    Italian Sausage -- Cooked And Sliced
   1      Cup           Onion -- Chopped
   1      Cup           Green Pepper -- Chopped
   2      Cups          Rice -- Uncooked
     1/2  Cup           Tomato Sauce
   3 1/2  Cups          Boiling Water
                        Or Fish Stock Or Chicken Broth
     1/2  Teaspoon      Saffron
   1      Cup           Frozen Peas
     1/2  Pound         Raw Scallops
   3      Medium        Pimiento -- Sliced

Wash and dry the chicken. Make a paste of the salt, pepper, lemon juice,
garlic and two tablespoons of canola oil. Rub onto the chicken pieces. Heat
the remaining oil in a large deep skillet and brown the chicken. Add the
sausage, onions and green pepper. Cook over low heat for ten minutes,
stirring frequently. Add the rice; cook five minutes. 
Mix in the tomato sauce and water or stock and saffron. Cover and cook over
medium heat 20 minutes. Stir. Add the peas, shrimp and scallops; recover
and cook five minutes longer. Garnish with pimentos.

                   - - - - - - - - - - - - - - - - - -