Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Chicken -- cut into pieces
1/4 c Olive oil
1/2 c Chopped onions
2 Garlic cloves
3 tb Margarine
2 c Rice
1 pn Saffron
4 c Chicken broth
2 c Green peas
1 lb Cooked shrimp
1 c Chopped ham
1 Italian sausage -- sliced
24 Cherrystone clams -- in
Shells

Prepare all ingredients before beginning assembly. Scrub clams well.
Cook shrimp or buy already cooked. 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 1. Use a very
heavy skillet to heat the olive oil. Add 4-5 pounds of cut-up skinned
chicken pieces. Brown well on all sides then add 1/2 cup water. Cover
tightly and cook until chicken is tender, about 30-35 minutes. 2.
Remove chicken from pan and se 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 17-18 minutes 4. Stir the rice mixture into the pan with the
onions and garlic. Add green peas and blend well. 5. Use a 4-quart
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

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