Spanish Paella

• 1/4 c. all-purpose flour
• 2 1/2 to 3 lb. broiler or fryer chicken, cut up
• 1/4 c. olive or salad oil
• 2 carrots, peeled and sliced lengthwise
• 2 medium onions, peeled and quartered
• 2 c. chicken broth
• 1 clove garlic, minced
• 1/4 c. chopped canned pimento
• 1/4 tsp. ground oregano
• 1/4 tsp. ground saffron
• 1/4 c. pimento, chopped
• 1 celery branch with leaves
• 2/3 c. uncooked long grain rice
• 1 (9 oz.) pkg. frozen artichoke hearts, thawed
• 12 oz. fresh or frozen shelled shrimp
• 12 small clams in shells, washed

1. Combine flour, 1 teaspoon salt and dash of pepper.
2. Coat chicken with flour.
3. In skillet, brown chicken in hot oil for 20 minutes.
4. Transfer to large kettle.
5. Add next 9 ingredients and 1/2 teaspoon salt.
6. Simmer, covered, for 30 minutes.
7. Add artichokes, shrimp and clams.
8. Simmer, covered, for 15 to 20 minutes longer.
9. Will make 6 to 8 servings.

allpurpose, chicken, olive, carrots, onions, chicken broth, clove garlic, pimento, ground oregano, ground saffron, pimento, celery, long grain rice, frozen artichoke hearts, shrimp, in shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742056 (may not work)