Title: Chicken and sausage paella
 Categories: Maindish
      Yield: 10 Servings
 
      3    Heads garlic; cloves Peeled,
           -heads intact
      2 tb Olive oil
      6 c  Chicken broth; low fat
      2    Whole chicken breasts; Boned
           -and skinned; cut into
           -2-1/2-inch strips
      2 tb Paprika
      1 lb Turkey sausage; cut into
           -2-Inch pieces
      2 lg Onions; chopped
      2 lg Red bell peppers; cored,
           -Seeded and cut into 2-Inch
           -pieces
      4 md Zucchini OR yellow
           -squash OR eggplant; sliced
     10    Cloves garlic; large,
           -Cloves, sliced
      3 c  Rice; long-grain white
     12    Plum tomatoes; cored and
           -Sliced lengthwise
      4    Sun-dried tomatoes packed In
           -oil; drained and Julienned
    1/2 c  Whole green olives;
           -Unpitted (French or Calif.)
      1 c  Parsley; fresh Italian,
           -Chopped
    1/2 ts Saffron threads
    1/2 ts Salt
    1/2 ts Crushed red pepper flakes
      4    Ears fresh corn; husked And
           -cut into 2-inch pieces
 
  1.  Trim the tops off the garlic heads with a sharp knife.  Place the
  garlic, 1 tablespoon olive oil, and 1/2 cup of chicken broth in a
  small saucepan. Bring to a boil over medium-high heat. Reduce the
  heat and simmer for 30 minutes, basting frequently or until the
  garlic is soft. Set aside.
  
  2. Preheat the oven to 350F.
  
  3. Season the chicken on all sides with paprika.  In a very large
  ovenproof skillet with 3-inch sides, heat the remaining olive oil
  over medium-high heat. Brown the chicken on all sides, about 5
  minutes altogether. Remove the chicken to a large plate and drain off
  the oil.
  
  4. Brown the sausage on all sides in the skillet, about 8 minutes.
  Drain off the oil. Add to the chicken.
  
  5. In the oil remaining in the skillet, saute the onion, pepper,
  zucchini and garlic until the vegetables start to brown slightly. Add
  the rice and stir until the rice starts to brown, about 5 minutes.
  
  6. Add the plum tomatoes, sun-dried tomatoes, olives, and 1/2 cup
  parsley to the rice mixture.
  
  7. Combine the saffron, salt, and red pepper flakes with the remaining
  chicken broth, and pour over the rice. Stir to combine and turn the
  heat to high.
  
  8. Return the chicken and sausage to the skillet.  Bury the whole
  garlic heads in the middle of the skillet, along with any chicken
  broth left in the saucepan. Bring to a boil.
  
  9. Place the skillet immediately into the oven, uncovered, and bake
  for 30 minutes. Remove the skillet; add the corn, pushing the pieces
  into the rice mixture. Return to the oven and bake for another 30
  minutes.
  
  10. Remove the skillet, sprinkle with remaining parsley, and serve
  immediately, directly from the skillet.
  
  NOTE: Carefully lift the whole garlic heads and pass them at the
  table to spread on French bread.
  
  Serves 10.
  
  Calories: 490 Carbohydrates: 70 g Protein: 3 g Cholesterol: 44 mg
  Fat/% Fat: 2 g/25% fat calories