Paella

• 1/4 lb. raw shrimp
• 1/4 lb. raw little neck clams
• 1/4 lb. raw mussels
• 2 Tbsp. Spanish olive oil
• 3 chorizos or 1/2 lb. Italian sausage
• 3 Tbsp. Spanish olive oil
• 1 (1 1/2 or 2 lb.) chicken, cut up
• 1/2 c. flour or more if needed
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. Spanish olive oil
• 1 medium onion, chopped
• 1 clove garlic, chopped fine
• 1 green pepper, sliced
• 1 (1 lb.) can tomatoes, drained
• 3 c. uncooked long grain rice
• 1 tsp. salt
• 1/4 tsp. ground saffron
• 6 c. boiling water
• 1 pkg. frozen peas, thawed
• 1/4 c. sliced pimiento

1. Remove shells from shrimp, leaving tails.
2. Devein by making shallow incision down the back and running under cold water.
3. Set aside.
4. Scrub clams and mussels.
5. Heat 2 tablespoons olive oil in a skillet.
6. Prick sausages with a fork to let out steam and cook in skillet until brown.
7. Pour off oil; add water to cover sausages.
8. Cover pan and simmer 5 minutes; set aside.
9. In a separate skillet, heat 3 tablespoons olive oil.
10. Mix 1/2 cup flour, 1 teaspoon salt and pepper.
11. Use to lightly coat chicken. Brown chicken until golden.
12. Set aside.

shrimp, neck clams, mussels, spanish olive oil, chorizos, spanish olive oil, chicken, flour, salt, pepper, spanish olive oil, onion, clove garlic, green pepper, tomatoes, long grain rice, salt, ground saffron, boiling water, frozen peas, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242822 (may not work)