paella-crusted, with pork, chicken and sausage
recipe by :penelope casas 
serving size : 4 preparation time :0:00 
categories : 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2/3 cup  chickpeas, canned -- reserve juice
3 cup  chicken broth
1/8 tsp  saffron threads -- crumbled
1/4 lb.  chicken thigh without skin -- 1/2" cubes
1/4 lb.  pork loin -- 1/2" cubes
  kosher salt
  fresh ground black pepper
4 Tbsp  olive oil
1/4 lb.  bratwurst links -- sliced 1/2" thick
1 small  onion -- finely diced
1 clove  garlic -- minced
1/2   red bell pepper -- finely chopped
1 medium  tomato -- finely chopped
1 Tbsp  parsley -- minced
1/4 tsp  paprika
1-3/4 cup  arborio rice
4   eggs
drain chickpeas and combine liquid with chicken stock and saffron to 
make 3 1/2 cups. mash half the chickpeas through a strainer into the 
broth, place in a sauce pan and keep hot over low heat. preheat oven to 
400 degrees. sprinkle the chicken and pork with salt and pepper. heat oil 
in a paella pan, over medium high heat, and sauté chicken, pork and 
sausage until lightly browned. remove to a platter and set aside. add 
onion, garlic and red pepper and sauté until slightly softened. add tomato 
and parsley and cook 2 minutes longer. stir in paprika, then add rice, 
stirring to coat. 
add hot broth to the pan and bring to the boil. taste for salt and stir 
in remaining half of the chickpeas, the reserved chicken and pork. 
sausages will be add later. continue to boil, stirring occasionally, for 5 
minutes. place pan in oven and bake until the rice is al dente, 10 - 12 
minutes. remove from the oven. 
increase oven temperature to 550 degrees. in a small bowl beat the 
eggs, adding a little salt. pour the egg over the rice and garnish with 
the sausages. return to the oven until the egg coating is golden brown, 
about 10 minutes. let sit, uncovered, 5 minutes before serving. 
to serve, cut in wedges and place on plates. 
* exported from mastercook * 
(ID: 75760) Mirror: Wed, Oct 13, 2004

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