This recipe is for Spanish style chicken paella. It involves browning Italian sausage and chicken seasoned with salt, pepper, paprika and flour. The chicken and sausage are then removed from the pan. Onions, garlic and peppers are cooked in the drippings. Uncooked rice, bouillon granules, turmeric and water are added and brought to a boil. Carrots, sausage and chicken are placed back in, covered, and simmered for 20 minutes. Peas are rinsed and sprinkled on top, covered again for 15-20 more minutes until rice is tender. Sliced tomatoes are placed on top to heat through before serving.

1. SPANISH STYLE CHICKEN PAELLA
1 lb. Italian
sausage, peeled
& chunked
1 fryer chicken,
cut up & skinned
Salt, pepper,
paprika & flour
1 clove garlic,
minced
1 c. long grain
rice
1/4 tsp. turmeric
3 lg. carrots,
peeled & sliced
1 (10 oz.) pkg. frozen peas
1 med. onion, chopped
1 sm. green pepper, chunked
2 tsp. chicken bouillon granules
3 1/2 c. hot water
1 tomato, sliced
Brown sausage in roaster or very large skillet and
remove. Season chicken with salt, pepper, paprika
and coat with flour. Brown chicken in sausage
drippings. Remove chicken and discard all but 1
tablespoon fat. Cook onion, garlic and pepper until
tender in drippings. Stir in uncooked rice, bouillon
granules, turmeric and water; boil. Stir in sausage
and carrots and arrange chicken on top.
Reduce heat, cover and simmer 20 minutes. Rinse
peas and sprinkle on top. Cover and cook 15-20
minutes until rice is tender. Top with tomato slices
and heat through. Serves 5-6.