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Paella A La Near East

1/4 lb Bulk pork sausage
3 Whole chicken legs; split
Vegetable oil
1/2 c Onion; chopped
1 md Green pepper; chopped
2 Cl Garlic; minced
8 oz Package near east spanish rice
16 oz Can whole tomatoes - cut bite-size pieces
1 c Water
1 md Red bell pepper; cut in strips
1/2 ts Cinnamon
1/2 lb Large shrimp; shelled & deveined
1 c Frozen peas
12 Mussels; clean, scrub


Crumble sausage into Dutch oven; cook over medium heat until browned; stirring often; remove with slotted spoon, draining over pot; set aside. Brown chicken on all sides in the sausage drippings; remove, set aside. Add oil to drippings to total 1/4 cup; add onion, green pepper and garlic; saute until tender. Stir in rice, contents of Spice Sack, tomatoes, water, red bell pepper and cinnamon; heat to boiling. Add chicken, cover and simmer 25 minutes. Stir in shrimp, peas and sausage; place mussels on top of Spanish Rice mixture. Cover, simmer 10 minutes or until shellfish is cooked and liquid is absorbed.


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