Paella (Spanish) Ingredients: 3 tablespoons of olive oil 3 garlic cloves, chopped 1 cup of frozen onions and bell peppers (6 oz) 1/4 lb kielbasa (not low-fat), quartered lengthwise and cut crosswise into ?-inch thick slices (1 cup) 2 cups instant long-grain white race, such as Uncle Ben’s 1/4 cup dry white wine 1-1/4 cups reduced-sodium chicken broth (10 fl oz) 1/8 teaspoon crumbled saffron threads 20 frozen cleaned raw medium shrimp, such as Contessa brand 1-1/4 cockles or other very small (one-inch wide) hard-shelled clams, scrubbed 1 cup frozen peas 1/2 cup small pimiento-stuffed green olives Preparation Heat oil in a twelve-inch heavy skillet over high heat until just smoking, then sauté garlic and frozen onions and peppers, stirring until garlic and onions are golden, about two minutes. Add kielbasa and cook, stirring kielbasa is lightly browned, about two minutes. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about six minutes. Stir in cockles, peas, and olives and cook, covered, until cockles open wide, two to four minutes. (Discard any cockles that remain unopened after four minutes.) Remove from heat and let stand, covered, until all liquid is absorbed, about five minutes. Makes six servings. Thank you to Roberto at Latin Life News, www.latinlifenews.com Portuguese Chicken Recipe Ingredients: 2-4 lb. frying chickens, boned and cut up 5 large tomatoes, cut up 1 large onion, sliced 1 red, 1 green and 1 yellow pepper, sliced 1-4 oz. canned black olives, pitted 3 or 4 cloves garlic, minced Fresh parsley, chopped Salt and pepper Juice of 1 lemon 2 cups water Place all the ingredients in a baking dish uncovered at 350°for about 40 minutes Thank to Gil Sequira at www.portuguese-recipes.com for this recipe. This website: Copyright © 2006 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.