Seafood Paella

• 3 lb. chicken breasts, thighs and legs, skinned and boneless, cut into small pieces
• 1/4 c. olive oil
• 2 large onions, chopped
• 2 cloves garlic, minced
• 1 (28 oz.) can whole tomatoes (undrained), chopped
• 1/2 tsp. salt
• 1 c. uncooked regular rice
• 1/2 tsp. oregano
• 1/2 tsp. dried whole saffron or 1/4 tsp. ground saffron
• 1/4 c. boiling water
• 2 1/4 lb. medium shrimp, peeled and deveined
• scallops and crab meat (real or imitation in amounts desired)
• 1 (10 oz.) pkg. frozen peas
• 1 (4 oz.) jar pimento, drained and cut into strips

1. Brown chicken in hot oil in a large Dutch oven.
2. Remove chicken and set aside.
3. Add onions and garlic.
4. Saute until tender.
5. Add tomatoes and 1/2 teaspoon of salt.
6. Return chicken to Dutch oven. Cover and simmer 30 minutes.
7. Stir in rice, oregano and 1/2 teaspoon of salt.
8. Dissolve saffron in boiling water.
9. Pour over chicken and cover.
10. Simmer 25 minutes.
11. Saute shrimp in garlic butter until pink (few minutes).
12. Saute scallops in garlic butter for 2 to 3 minutes.

chicken breasts, olive oil, onions, garlic, tomatoes, salt, regular rice, oregano, saffron, boiling water, shrimp, crab meat, frozen peas, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666197 (may not work)