FRANK-LY PAELLA~ BARCELONA STYLE

• 1 lb Franks
• 2 c White Rice
• 1 6 Cocktail Size Mini Franks
• 8 oz Italian Sweet Sausage or
• -Hard Salami, thinly sliced
• 1 /3 c Olive Oil
• 3 Cloves Garlic, sliced
• 1 md Onion, coarsely chopped
• 1 /4 ts Saffron, crushed
• 4 c Chicken Broth
• 1 md Tomato, peeled, seeded and
• -diced
• 1 Green Bell Pepper, seeded
• -and diced
• 1 Red Bell Pepper, seeded and
• -cut into thin strips or 1
• -jar whole
• Pimento, drained and cut
• -into strips
• Bay Leaf
• Salt/Freshly ground Pepper

Preheat oven to 350 degrees F. Cut four franks into quarters

lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in

large skillet, add frank strips and pieces and cook until lightly

browned - strips will curl; remove and set aside. Add 1 T oil and

cocktail franks and salami slices. Lightly brown; remove and set

aside. Add remaining oil, garlic, onion to skillet and cook, stirring

for 3 minutes. Add rice and saffron, cook and stir until rice turns

golden. Add chicken broth and bay leaf. Bring to a boil, cover, and

simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart

oven proof casserole, arrange rice, sausages, tomato, and bell

peppers so that some of each show on top. Heat in oven 15 to 20

minutes.