Frank-Ly Paella, Barcelona Style
48
48
Ingredients
| 1 | pound |
frankfurters (hot dogs)
|
|
| 2 | cups |
rice
white |
|
| 16 | each |
frankfurters (hot dogs)
cocktail size (mini) |
* |
| 8 | ounces |
hot italian sausages
or sweet, hard salami, thinly sliced |
|
| ⅓ | cup |
olive oil
|
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | each |
onions
medium, chopped |
|
| ¼ | teaspoon |
saffron threads
crushed |
* |
| 4 | cups |
chicken broth
|
|
| 1 | each |
tomatoes
medium, seeded and chopped |
|
| 1 | each |
green bell peppers
seeded, and diced |
|
| 1 | each |
sweet red bell peppers
seeded and, cut into thin strips |
|
| 1 | x |
bay leaves
|
* |
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Preheat oven to 350℉ (180℃).
Cut four franks into quarters lengthwise.
Slice remaining Franks into 3 pieces.
Heat 2 tablespoons oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside.
Add 1 tablespoon 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.
