Spanish Paella Recipe
Ingredients
| Fryer chicken | 3 pound | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1/4 cup olive oil or cooking oil | ||
| 2 carrots, pared and sliced lengthwise | ||
| Onions | 2 Medium, quartered | |
| 1 celery branch with leaves | ||
| Chicken broth | 1 13 3/4 Ounce | |
| Water | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Pimiento | 1/4 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| 1/4 teaspoon saffron strands, crushed | ||
| Rice grain | 2/3 Cup (16 tbs) | |
| 1 9-ounce package frozen artichoke hearts, thawed | ||
| 3/4 pound shelled raw shrimp | ||
| 12 small clams in shells | ||
Directions
Coat chicken with mixture of flour, 1 teaspoon salt, and a dash pepper.
In heavy skillet, brown chicken in hot oil about 20 minutes.
Place in large kettle.
Add next 11 ingredients; cover; simmer 30 minutes.
Add artichoke hearts, shrimp, and clams; cover.
Simmer 15 to 20 minutes more.
In heavy skillet, brown chicken in hot oil about 20 minutes.
Place in large kettle.
Add next 11 ingredients; cover; simmer 30 minutes.
Add artichoke hearts, shrimp, and clams; cover.
Simmer 15 to 20 minutes more.
Chef
