Chicken Seafood Paella

• 3/4 c. sliced mushrooms
• 1/2 c. finely chopped celery
• 3 Tbsp. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. vegetable oil
• 1 1/2 c. uncooked long grain rice
• 2 1/2 c. chicken broth
• 1 (6 1/2 oz.) can minced clams, drained
• 1/2 tsp. brown sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. ground saffron
• 1 lb. peeled medium-sized fresh shrimp
• 1 1/2 c. coarsely chopped, cooked chicken
• 1 Tbsp. grated Parmesan cheese

1. Saute mushrooms, celery, onion and garlic in oil in a heavy ovenproof Dutch oven until tender.
2. Add rice and cook until rice is straw-colored.
3. Add chicken broth and next 5 ingredients. Remove from heat.
4. Cover and bake at 350u0b0 for 30 minutes.
5. Add shrimp, chicken and Parmesan cheese to rice mixture, stirring well.
6. Cover and bake an additional 30 minutes or until liquid is absorbed and rice is tender.

mushrooms, celery, onion, clove garlic, vegetable oil, long grain rice, chicken broth, clams, brown sugar, salt, pepper, ground saffron, shrimp, chicken, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739099 (may not work)