Spanish Paella

• 1/4 c. all-purpose flour
• 1 tsp. salt
• dash of pepper
• 1 (2 1/2 to 3 lb.) ready to cook chicken, cut up
• 1/4 c. olive oil
• 2 1/2 c. chicken broth
• 2 medium onions, quartered
• 12 oz. fresh or frozen shelled shrimp
• 12 small fresh clams in shells, washed
• 2 carrots, sliced
• 2/3 c. regular rice
• 1/2 c. chopped celery (with leaves)
• 1/4 c. chopped pimientos
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. crushed, dried oregano
• 1/4 tsp. ground saffron
• 1 (9 oz.) pkg. frozen artichoke hearts

1. Combine flour, 1 teaspoon salt and pepper.
2. Coat chicken with mixture.
3. In a 4-quart Dutch oven, brown chicken, a few pieces at a time, in hot olive oil, for 20 minutes.
4. Drain excess fat. Return chicken to pan.

allpurpose, salt, pepper, cook chicken, olive oil, chicken broth, onions, shrimp, fresh clams, carrots, regular rice, celery, pimientos, clove garlic, salt, oregano, ground saffron, frozen artichoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057507 (may not work)