Paella

• 2 cans shrimp, drained
• 2 cans whole clams, drained
• 4 chicken breasts
• 1 stick pepperoni, sliced
• 1 (4 oz.) jar pimentos, diced
• 1 1/2 c. uncooked rice
• 1 stick butter or oleo
• chicken bouillon
• saffron (only a few pieces)

1. Fry chicken
2. in
3. butter
4. until
5. brown and done.
6. Remove from pan (save
7. the
8. butter
9. in the pan, saute rice), bone and skin the chicken.
10. After the rice is golden (with saffron) add enough bouillon to
11. cover
12. and
13. cook
14. until
15. done.
16. Then, in a casserole, take bite size pieces of chicken (simply pull apart with fingers) and
17. layer
18. the bottom, then add shrimp, clams, pimentos and pepperoni in layers.
19. On top of that, put a layer of rice.
20. Add another
21. layer,
22. pour
23. more bouillon if needed. Bake at 350u0b0 for 45 minutes.

shrimp, whole clams, chicken breasts, pepperoni, pimentos, rice, butter, chicken bouillon, saffron

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344540 (may not work)