Spanish Paella

• 1 (3 lb.) chicken, cut up
• 2 c. water
• 1 c. long grain rice
• 2 cloves garlic, crushed
• 1/4 c. olive oil
• 1/4 c. pimento
• 1/2 tsp. oregano
• 1/2 tsp. saffron
• 3/4 lb. shrimp
• 1 (8 to 10 oz) can clams, drained
• 1/2 c. white wine
• 2 sliced carrots
• 2 sliced onions
• 2 celery, cut up

1. Place carrots, onions and celery in crock-pot.
2. Add whole chicken.
3. Top with salt and pepper and liquid (1/2 cup white wine).
4. Sprinkle basil over top. Cook on high 3 to 4 1/2 hours using 2 cups water.
5. Remove chicken from broth leaving broth and vegetables in crock-pot.
6. Bone chicken and cut meat into small pieces.
7. Return to crock-pot.
8. In small skillet, over medium heat, fry rice and garlic in olive oil until rice is browned.
9. Add to crock-pot along with rest of ingredients. Stir together and cook at high 2 to 3 hours.

chicken, water, long grain rice, garlic, olive oil, pimento, oregano, saffron, shrimp, clams, white wine, carrots, onions, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253952 (may not work)