Paella

• 1/3 c. olive oil
• 1 pkg. chicken drumsticks
• 2 tsp. salt
• 3 c. uncooked rice
• 1 bay leaf
• 2 to 3 drops Tabasco
• 1/8 tsp. cayenne
• 3 1/2 c. water
• 2 tsp. paprika
• 2 1/2 c. white wine
• 12 small clams in shells
• 1 large can pear tomatoes with juice
• 2 medium onions, chopped
• 12 raw prawns, shelled and deveined
• 1 c. frozen peas
• 1/4 c. chopped parsley
• 1 pkg. chicken thighs
• 2 cloves garlic, mashed
• 1/4 tsp. pepper
• 1 (4 oz.) can sliced, stuffed green olives
• 12 fresh scallops

1. Clean clams by soaking in warm salty water for 15 minutes. Rinse and repeat.
2. Scrub shells in clear water.
3. Set aside.
4. Boil water and wine; add 3 cups rice and simmer until done, 35 to 45 minutes.
5. Meanwhile, heat olive oil in a large frying pan or wok. Add chicken parts and onions; brown well on all sides.
6. Add garlic, tomatoes, salt, pepper, paprika, cayenne and Tabasco.
7. Simmer 20 minutes.
8. Slowly add cooked rice to simmering mixture.
9. Simmer for an additional 20 minutes, stirring occasionally.
10. Add olives, peas, parsley, prawns and scallops.
11. Stir gently.
12. Place clams on top. Cover and simmer 15 to 20 minutes or until clam shells open. Remove and discard any clam shells which do not open.
13. Serves 6 to 8.

olive oil, chicken drumsticks, salt, rice, bay leaf, cayenne, water, paprika, white wine, tomatoes, onions, prawns, frozen peas, parsley, chicken thighs, garlic, pepper, green olives, fresh scallops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982650 (may not work)