“INN The Kitchen at Abingdon Manor”
A Collection of Most Requested Recipes
¼ cup chicken broth
Generous pinch saffron strands, crushed
1 small frying chicken (2lbs.) cut into 8 parts
1 tsp paprika
2-3 tbs oil
½ lb. Sweet Italian sausage, sliced ½ inch thick
1 cup chopped onion
1 cup chopped green pepper
1 large clove garlic, minced
2 cups rice (not converted)
1 ¾ cup chicken broth
8-ounce bottle clam juice and 1 8-ounce can tomato sauce
1 lb. Shrimp, cooked and shelled
1 tsp salt
1/8 tsp ground pepper
1 bay leaf
1 can clams
½ tsp turmeric
½ tsp oregano
lbs. Stone crab claws or lobster
17-ounce can small peas, drained
1 can artichoke hearts, drained and halved
1 jar pimiento
Warm ¼ cup chicken broth, add saffron and set aside. Dry chicken and sprinkle with paprika.
Heat oil until hot, but not smoking and brown chicken. Drain and wipe out pan. Add sausage, cook over low heat, turning to brown on all sides. Remove with slotted spoon and drain.
Increase heat until fat is hot, but not smoking, add onion, green pepper, and garlic. Cook until onion turns pale gold. Add rice and cook, stirring, until it becomes translucent.
Arrange layer of rice mixture in paella pan, then chicken, sausage, and remaining rice mixture. Combine and bring to a boil the chicken broth containing saffron, remaining broth, clam juice, and tomato sauce. Add salt, pepper, bay leaf, turmeric, and oregano. Pour liquids over ingredients in casserole. Top with shrimp.
Cover tightly and bake 30 minutes to 1 hour in a 350° oven or until rice has absorbed liquid.
Arrange crab claws or lobster, peas, artichoke hearts on top, cover and return to oven for 5 minutes. Uncover, garnish with pimiento, parsley, and lemons.