Italian sausage, chicken pieces, ½ lb shrimp
one can artichokes, one cup rice, cooking wine, pimentos,
onion, garlic,bay leaf, black peppercorns, lemon wedges.
Fry the sausage and chicken pieces in olive oil, add the chopped onion
and garlic and fry until they change color.Add rice to the pan and cook
until golden. Add 2 cups chicken stock and one cup cooking wine,
peppercorns and bay leaf.
At this point you may dissolve a few saffron threads
in the boiling stock and add to the dish.
When the water is absorbed add shelled,
deveined shrimp, artichoke hearts, pimentos, peas if you use.
Cook covered tight on slow heat for about 20 minutes.
Serve with lemon wedges.
Cooking and photo by Elena Malec.