Chicken-Seafood Paella

• 34 cup sliced mushrooms
• 12 cup finely chopped celery
• 3 tablespoons chopped onions
• 1 garlic clove, minced
• 2 tablespoons vegetable oil
• 1 12 cups uncooked long grain rice
• 2 12 cups chicken broth
• 1 (6 1/2 ounce) can minced clams, drained
• 12 teaspoon brown sugar
• 12 teaspoon salt
• 12 teaspoon pepper
• 18 teaspoon powdered saffron
• 1 lb unpeeled medium raw shrimp
• 1 12 cups coarsely chopped cooked chicken
• 1 tablespoon grated parmesan cheese
• celery leaves (optional)

1. Saute mushrooms, celery, onion, and garlic in oil in a heavy ovenproof Dutch oven until tender.
2. Add rice; cook until rice is straw colored.
3. Add chicken broth and next 5 ingredients.
4. Remove from heat; cover and bake at 350 degrees for 30 minutes.
5. Peel and devein shrimp.
6. Add shrimp, chicken and Parmesan cheese to rice mixture, stirring well.
7. Cover and bake an additional 30 minutes or until liquid is absorbed and rice is tender.
8. Transfer to a large serving bowl and garnish with celery leaves, if desired.

mushrooms, celery, onions, garlic, vegetable oil, long grain rice, chicken broth, brown sugar, salt, pepper, powdered saffron, shrimp, chicken, parmesan cheese, celery

Taken from www.food.com/recipe/chicken-seafood-paella-371034 (may not work)