Paella Valenciana

• 1/3 c. salad oil
• 2 whole chicken breasts, split
• 4 chicken legs
• 1 c. chopped onion
• 1 clove garlic, minced
• 2 (14 oz.) cans chicken broth
• 1 tsp. white pepper
• 3 1/2 tsp. salt
• 3/4 tsp. tarragon
• 1/2 tsp. paprika
• 1 tsp. saffron
• 2 c. raw regular rice (not instant)
• 1 (16 to 17 oz.) can tomatoes
• 3 chorizos (Spanish sausage)
• 1 1/2 lb. shelled, deveined shrimp
• 12 littleneck clams or mussels in shells
• 1 (10 oz.) pkg. frozen peas
• 1 (7 oz.) can artichoke hearts mushrooms, lobster tails, etc. (optional)
• 1/4 c. butter, melted

1. In salad oil in large Dutch oven or paella pan, saute chicken pieces until golden brown; remove.
2. In same oil, saute onion and garlic.
3. Add chicken broth, pepper, salt, tarragon, paprika and saffron; bring to boil.
4. Add rice; cook covered over medium heat until 1/2 liquid absorbed.
5. Now, add tomatoes, shrimp, chicken and chorizos; simmer covered about 30 minutes.
6. Meanwhile, steam clams, etc.
7. Add peas and artichoke hearts to mixture.
8. Place clams (lobster tails) on top; pour melted butter over all.

salad oil, chicken breasts, chicken, onion, clove garlic, chicken broth, white pepper, salt, tarragon, paprika, saffron, regular rice, tomatoes, chorizos, shrimp, littleneck clams, frozen peas, hearts mushrooms, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1883 (may not work)