Paella #2

• 3 c. chicken broth
• 1 1/2 c. dry white wine
• 2 dried bay leaves
• 2 lb. large shrimp, shelled and deveined
• 1 lb. scallops, rinsed
• 24 small clams in shells, scrubbed
• 4 Tbsp. olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 4 c. short grain white rice
• 1/8 tsp. powdered saffron*
• 2 pkg. frozen artichoke hearts, thawed
• 3/4 c. Spanish style green olives
• 1 lb. red bell peppers, chopped
• 1 lb. cherry tomatoes, cut in half
• 1 pkg. frozen peas, thawed
• dressing (recipe to follow)

1. *If threads are used, grind with mortar and pestle.

chicken broth, white wine, bay leaves, shrimp, in shells, olive oil, onions, garlic, short grain white rice, powdered saffron, frozen artichoke hearts, spanish style green olives, red bell peppers, cherry tomatoes, frozen peas, dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082564 (may not work)