American Paella in a Chinese-Style Electric Wok

Prick sausages in several places with a pin and place in pan with 1/4 inch water; cover and simmer slowly for 5 minutes and then drain, discarding liquid. Cut sausages into 1/2 inch pieces and saute in pan with the oil until lightly browned; stir in the onion and peppers. Cover and cook slowly until they are tender. Remove with a slotted spoon, leaving fat in pan. Dry chicken p[ieces with paper towels, heat fat in pan and brown chicken on all sides. Drain fat out of pan; add the sausages, onions and peppers, and then the wine or vermouth, garlic, chicken broth, saffron, paprika, coriander and bay leaf. Cover and simmer slowly 15 minutes-chicken will be half to two third cooked and will finish later, with the rice. (This part may be cooked in advance; bring to the boil before proceeding. Finishing Paella-About half an hour before serving, bring chicken-sausage mixture to the rapid boil. Sprinkle in the rice, mixing it down into the liquid with a spoon. Boil rapidly 5 to 6 minutes, uncovered-do not sir the rice. When it has swollen and begun to rise to the surface, rapidly push the shrimp tail-end down into the rice, strew on the tomatoes, peas or beans, chick peas, and olives. Again do not sir, simply push these ingredients down into the rice with a spoon. Carefully correct seasoning,. Reduce heat and let paella simmer for another 8-1- minutes or more, always uncovered, until rice is just tender-slightly al dente)It is best not to cover pan, but if you feel rice is not cooking properly, cover for a few minutes, sprinkling on a few tablespoons or so of stock or water if rice seems dry; then uncover to finish the cooking} At the end of the cooking, the rice will have absorbed the liquid. Serve the paella from its cooking pan, and decorate with lemon wedges and parsley.

Description: “Julia Chiles” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 71 Calories; 5g Fat (61.6% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 504mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

NOTES : I have added scallops to this. You can add more chicken.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0