12/28/2018 – Mary was inspired by the recipe for paella on page 144 of our copy of The Cash and Carter Family Cookbook. It is a bit different but similar and was VERY good. The ingredients below include some struck out that they used and we did not have.

6 chicken leg quarters, cut into pieces with skin
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 tablespoon dried oregano
1 tablespoon paprika (use hot paprika if you prefer an extra kick)
2 tablespoons olive oil
1/4 cup chopped hot and spicy sausage
1 Spanish or white onion, finely chopped
5 garlic cloves, finely chopped
1 cup chopped 1/2″ yellow bell pepper – did not have red
1 cup chopped 1/2″ green bell pepper
1 large bunch Italian parsley chopped from the garden, divided
4 cups Spanish rice with saffron – Used about 2 cups of rice because of the pan size
2 tablespoons salted butter
6 cups chicken broth – used about 4 cups – reserve some to add if needed
1 (16-ounce) can diced tomatoes drained
4 cup green peas
substituted frozen corn for the green peas because we had corn and no frozen peas
Pinch of Spanish saffron
6 Littleneck Clams
6 mussels
8 ounces fresh shrimp, heads on or headless, deveined, and peeled
2 cold-water lobster tails, removed from the shell and deveined
8 ounces sliced calamari

1. Coated the chicken with the seasonings and fried it in bacon grease and some oil. Set aside.
2. Browned the sausage. Set aside.
3. Sauteed the vegetables in the drippings of the fried chicken and sausage.
4. Add the rice to the vegetables and cook til the rice is browned.
5. Add diced tomatoes and chicken broth. Cook for a couple of minutes and then add back the chicken and sausage.
6. When almost done added the shrimp.
7. Turned off and let sit until we were ready to eat.