*  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.
 
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