Paella

• 2 Tbsp. vegetable oil
• 4 (2 lb.) chicken breasts
• 1 lb. chorizo sausage
• 1 1/2 c. uncooked long grain rice
• 1 medium onion, cut 1/4-inch
• 2 (14 1/2 oz.) chicken broth
• 1/2 tsp. salt
• 1/2 tsp. coarsely ground pepper
• 1/2 tsp. dried oregano leaves
• 1/16 tsp. powdered saffron
• 1 tsp. finely chopped fresh garlic
• 1 c. frozen peas
• 2 ripe tomatoes, cut 1-inch cubes
• 8 oz. large fresh or frozen shrimp, deveined
• 8 fresh whole clams (in shells), scrubbed

1. Heat oven to 350u0b0.
2. In 10-inch skillet, heat 2 tablespoons oil over medium heat (1 to 2 minutes).
3. Add chicken and sausage; cook until chicken is lightly browned and sausage is no longer pink (15 to 20 minutes).
4. Remove chicken and sausage; set aside.
5. Drain off fat.
6. Reserve 2 tablespoons.
7. Stir rice and onion into fat.
8. Cook over medium heat, stirring occasionally until rice is golden (3 to 5 minutes).
9. Gradually stir in chicken broth, salt, pepper, oregano, saffron and garlic.
10. Continue cooking until mixture comes to a full boil (10 to 12 minutes); place mixture in roasting pan. Top with chicken and sausage.
11. Bake for 30 to 35 minutes or until rice is tender.
12. Stir in peas and tomatoes; top with shrimp and clams.
13. Cover; continue baking, stirring occasionally until shrimp turn pink and clams open.
14. Discard any clams that do not open.

vegetable oil, chicken breasts, chorizo sausage, long grain rice, onion, chicken broth, salt, ground pepper, oregano, powdered saffron, fresh garlic, frozen peas, tomatoes, frozen shrimp, whole clams

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129680 (may not work)