Paella

• 3 lb. chicken or 2 small ones, cut into pieces
• 12 medium size raw shrimp, cleaned
• 12 small hard shell clams
• 1/2 lb. Italian pork sausage, fried
• 2 tsp. salt
• freshly ground pepper
• paprika
• oil
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 1 medium green pepper, chopped
• 1 large can stewed tomatoes
• 2 chicken bouillon cubes
• 1 bay leaf
• 3 c. raw rice
• 1/2 tsp. oregano
• 1/4 tsp. saffron, ground or threads
• 6 c. boiling water
• 1/2 c. defrosted peas

1. Sprinkle chicken with salt, pepper and paprika.
2. Fry chicken in oil over moderate heat until lightly browned.
3. Put chicken in a large casserole at least 14 inches in diameter and 2 1/2 inches deep or roasting pan.
4. Add onion, garlic and green pepper; cook until tender.
5. Add tomatoes, bouillon cubes and bay leaf.
6. Cook and stir for about 5 minutes.
7. About 1/2 to 1 hour before serving the Paella, heat oven to 350u0b0.
8. Take chicken out of casserole.
9. To the mixture left in pan, add rice, salt to taste, oregano and saffron (rub between palms before putting in).
10. Pour in boiling water and stir.
11. Taste and add more seasoning if desired.
12. Arrange chicken, sausage, shrimp and clams on top of rice.
13. Scatter peas over all.
14. Bake, uncovered, for 30 to 45 minutes or until liquid is absorbed and rice is tender.
15. Do not stir Paella after it is put in the oven.
16. You may cover it with foil to keep it warm for 1/2 hour.

chicken, shrimp, shell clams, italian pork sausage, salt, freshly ground pepper, paprika, oil, onion, garlic, green pepper, tomatoes, chicken bouillon cubes, bay leaf, rice, oregano, saffron, boiling water, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558134 (may not work)