*  Exported from  MasterCook  *
                           Mountain-Style Paella
 Recipe By     : Bon Appetit May 1995
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Chicken                          Rice
                 Sausages                         To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         red bell peppers -- seeded
      1/4  cup           olive oil
    3 1/2  pounds        chicken -- cut into 8 pieces
    1 1/2  pounds        breakfast pork sausage links -- cut into 1-inch
                         -- pieces
    1      pound         mushrooms -- thinly sliced
    3      pounds        tomatoes -- about 7-cups
                         -- chopped
    2      tablespoons   minced garlic
    1      pound         green beans -- trimmed cut into
                         -- 1-inch lengths
      1/2  cup           almonds -- finely ground
    1 1/2  tablespoons   chopped fresh rosemary
    1 1/2  tablespoons   chopped fresh sage
    2      teaspoons     salt
    2      teaspoons     ground black pepper
      1/2  teaspoon      saffron threads -- crushed
      1/4  teaspoon      dried crushed red pepper
    2      cups          arborio rice -- or short-grain
                         -- white rice
    6      cups          canned low-salt chicken broth -- hot
                         lemon wedges
 Cut 1 bell pepper lengthwise into thin strips.  Chop second pepper; reserve.  H
 eat oil in heavy 14-inch skillet or paella pan over medium-high heat.  Add bell
  pepper strips; saute until softened, about 6 minutes.  Using tongs, transfer p
 epper strips to bowl; reserve.  Season chicken with salt and pepper.  Add to sk
 illet and cook until brown on all sides, about 12 minutes.  Transfer to plate. 
  Add sausage to skillet; saute until golden, about 5 minutes.  Using slotted sp
 oon, transfer to plate with chicken.
 Pour off all but 6 tablespoons drippings from skillet.  Add mushrooms to skille
 t; saute over medium-high heat 5 minutes.  Stir in tomatoes, garlic and chopped
  bell pepper and bring to boil.  Reduce heat and simmer until almost all liquid
  evaporates, about 35 minutes.
 Add green beans and next 7 ingredients to skillet.  Stir in rice, chicken, saus
 age and 6 cups hot broth; bring to boil.  Reduce heat to medium; simmer uncover
 ed until chicken is cooked, adding more broth if mixture seems dry, about 30 mi
 nutes.  Let stand 5 minutes.  Top with pepper strips.  Garnish with lemon.
 Notes: About two centuries ago, field workers near Valencia began sharing a lun
 cheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, tw
 o-handled metal pan known as a paellera.  And so paella was born.
 Rice dishes made in such a pan, whatever the ingredients, are called paella or 
 just arroz con (“rice with”), followed by a description of the contents.  The t
 raditional components of this particular version are snails, rabbit and rosemar
 y, which are found in the Valencian mountains.
 This equally delectable rendition omits the snails and substitutes chicken for 
 rabbit.  This recipe can be made in a paella pan, a flameproof earthenware cass
 erole or a large skillet.
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 Converted by MC_Buster.
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