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1 x ca. 450 g | Franks |
2 Tasse | White Rice |
16 | Cocktail Size Mini Franks |
8 x ca. 30 g | Italian Sweet Sausage or Hard Salami, thinly sliced |
1/3 Tasse | Olive oil |
3 | Cloves Garlic, sliced |
1 mittel | Onion, coarsely chopped |
1/4 Teelöffel | Saffron, crushed |
4 Tasse | Chicken Broth |
1 mittel | 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.
Bodle 7/92
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