Paella

• 1/4 cup (60 ml) olive oil
• 1-1/2 lbs (.7 kg) chicken
• 1 onion, finely chopped
• 1 clove garlic, minced
• 4 cups (950 ml) water
• 2 cups (475 ml) rice
• 2 tsp (10 ml) salt
• 1/4 tsp (1 ml) pepper
• 1 lb (.5 kg) ripe tomatoes, peeled and chopped
• 1 lb (.5 kg) mushrooms, sliced
• 2 bouillon cubes
• 1/2 tsp (2 ml) saffron
• 1 bay leaf
• 1 sweet red pepper, chopped
• 1 lb (.5 kg) smoked sausage
• 12 clams
• 12 mussels
• 1 lb (.5 kg) clean raw shrimp
• 1 pkg frozen artichoke hearts
• 1 pkg frozen peas
• 2 oz (56 grm) sliced pimento, drained
• 1 lb (.5 kg) asparagus, stems removed

1. Brown chicken in hot oil.
2. Remove chicken and set aside.
3. Cook garlic and onion in oil until tender.
4. Drain excess fat.
5. Stir in water, rice, salt, pepper, tomatoes, mushroooms, bouillon, saffron, bay leaf, red pepper, and sausage.
6. Add in chicken.
7. Heat to boiling.
8. Reduce heat, cover, and simmer for 20 minutes.
9. Meanwhile, steam clams and mussels until open.
10. Drain and discard any unopened shells.
11. Add artichoke hearts, peas, clams, mussels, and shrimp.
12. Cover and heat 10 minutes.
13. Remove bay leaf.
14. Garnish with pimento and asparagus tips.

olive oil, chicken, onion, clove garlic, water, rice, salt, pepper, tomatoes, mushrooms, bouillon cubes, saffron, bay leaf, sweet red pepper, sausage, clams, mussels, shrimp, frozen peas, pimento

Taken from online-cookbook.com/goto/cook/rpage/000055 (may not work)