Paella Ala Valenciana

• 1/2 c. olive oil
• 1 (3 lb.) chicken, cut into 16 pieces
• 1 c. finely chopped onions
• 1/2 c. chopped green pepper
• 1 ripe tomato, peeled and chopped
• 1 Tbsp. crushed garlic
• 1 1/2 tsp. salt or to taste
• 1/8 tsp. oregano
• 1/8 tsp. pepper
• 1 small bay leaf
• 1/2 tsp. saffron
• 1 Tbsp. Spanish paprika
• 1 c. chicken broth
• 4 c. raw long grain rice
• 12 clams, scrubbed
• 1 lb. shrimp, shelled and deveined
• 1/2 c. frozen green peas
• 1/2 c. sliced pimento

1. Heat oil in a paella pan.
2. If not available, use a 12 to 14-inch skillet.
3. Add chicken and saute until brown on all sides, about 5 minutes.
4. Remove from pan and set aside.

olive oil, chicken, onions, green pepper, tomato, garlic, salt, oregano, pepper, bay leaf, saffron, spanish paprika, chicken broth, long grain rice, clams, shrimp, frozen green peas, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866813 (may not work)