Terri Douglass' Paella Valenciana(Makes 8 Servings)

• 2 1/2 to 3 lb. broiler/fryer chicken, cut up
• 1/4 c. olive oil
• 8 slices onion, cut 1/8-inch thick
• 4 medium tomatoes, cut up
• 1 1/2 c. uncooked white rice
• 3 c. chicken broth
• 2 Tbsp. paprika
• 2 Tbsp. salt
• 1 lb. fish fillets (pike or haddock), cubed
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1/8 tsp. saffron
• 2 c. cleaned shrimp
• 1 (5 oz.) can lobster, drained and broken up
• 1 (10 oz.) pkg. green peas
• 1 (15 oz.) can artichoke hearts, drained
• 1 (4 oz.) jar pimientos, drained

1. Wash chicken pieces.
2. Pat dry.
3. In Dutch oven or heavy kettle, brown chicken in oil.
4. Remove chicken.
5. Pour off fat.
6. Add onion and tomatoes.
7. Cook and stir 5 minutes or until onion is tender. Stir in rice, broth and next five seasonings.
8. Add chicken.
9. Cover tightly.
10. Simmer 20 minutes.
11. Gently stir in shrimp, fish, lobster and peas.
12. Cover.
13. Simmer 15 minutes longer.
14. Carefully stir in artichoke hearts and pimientos.
15. Heat through.

chicken, olive oil, onion, tomatoes, white rice, chicken broth, paprika, salt, fish, pepper, cayenne pepper, saffron, shrimp, lobster, green peas, pimientos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634588 (may not work)