Recipe - Paella Deluxe

4 pound Chicken cut into pieces
One fourth cup Olive oil
One half cup Chopped onions
2 Garlic cloves
3 tablespoon Margarine
2 cup Rice
1 pn Saffron
4 cup Chicken broth
2 cup Green peas
1 pound Cooked shrimp
1 cup Chopped ham
1 Italian sausage cut or sliced up
24 Cherrystone clams in
Shells

Prepare all ingredients before beginning assembly. Scrub clams well. Cook
shrimp or buy precooked. Slice sausage and chop the ham. Cut chicken into
serving sized pieces. Cook green peas until barely tender. Chop onions and
bruise garlic; mince if you prefer stronger garlic taste.

1. Use a very heavy skillet to heat the olive oil. Add 45 pounds of cutup
skinned chicken pieces. Brown well on all sides then add One half cup water.
Cover tightly and cook until chicken is tender, about 3035 minutes. 2.
Remove chicken from pan and set aside. Add the onion and garlic cloves
(slightly bruised) to the pan juices; cook slowly for 5 minutes. 3. In a
medium saucepan, melt margarine then add uncooked rice and a pinch of
saffron; do not use too much saffron. Stir over low heat for 5 minutes. Add
4 cups broth or broth and water mixed. Bring to a boil, cover, and cook on
low heat for 1718 minutes. 4. Stir the rice mixture into the pan with the
onions and garlic. Add green peas and blend well. 5. Use a 4quart
casserole or a paella pan to finish preparations. Layer the rice, chicken,
shrimp, ham and sausage in pan. Bury some of the clams partially into the
mixture. Place rest of clams on top. Bake at 350 degrees until paella is
heated through and clams are open. Discard any clams that do not open.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip