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Paella

Paella

one 3- 4 pound roaster or stewing chicken
1 pound of shrimp, shelled and deveined
1 dozen soft shell clams in shell, scrubbed well
2 tablespoons of olive oil
1 medium onion, minced
1 clove garlic, minced
1 1/2 cups of rice
3 cups of chicken stock
1/2 cup of tomato puree or tomatoes
1/2 package of frozen peas, cooked
1/2 teaspoon of dried saffron
1/4 teaspoon of oregano
1 -2 teaspoons of salt
1 can of pimento, cut into strips

Simmer the chicken in advance in Dutch oven or kettle with about 4 cups of water, onion, celery and celery tops, carrot and salt for 1 - 1 1/2 hours for roaster or 2 1/2 - 3 hours for a stewing chicken, or until tender. Chicken can also be prepared in pressure cooker. In a Dutch oven heat 2 tablespoons of olive oil. Sauté garlic and onion and then fry rice until lightly brown. Add 3 cups of chicken stock, 1/2 cup of tomato puree or tomatoes, salt, saffron, oregano, chicken and peas. Cover and cook over low heat for 15 minutes. Add shrimp and clams and cook covered 10 minutes longer or until shrimp are done and clam shells have opened. Arrange heated pimento, cut in strips, on top. Serves 6 - 8.