Paella

Julia Anderson
Marian Kittleson

• 1/2 c. olive oil
• 1 lb. chicken breast or thighs, deboned and cut into cubes
• 1 lb. lean pork or beef, cut into cubes
• 1/2 lb. scallops
• 1/2 lb. shrimp, peeled and deveined
• 1 tomato, chopped
• 2 cloves garlic, crushed
• 2 c. rice, washed
• 1 (7-oz.) can minced clams, with liquid
• 1 pkg. frozen artichoke hearts
• 1 pkg. frozen green peas
• Salt, to taste
• 2 tsp. saffron or achiote oil
• 3 to 3 1/2 c. chicken broth (canned or bouillon cubes)
• Pimiento, cut into strips

In a small saucepot, bring chicken broth to a slow boil. Heat olive oil in a large skillet or Dutch oven. Add chicken and pork. Sauté until golden brown. Cover and simmer for 10 to 15 minutes. Add scallops and shrimp. Sauté lightly for 2 minutes. Stir in tomato, garlic, rice, clams, artichokes, peas, salt and saffron or achiote oil. Add boiling chicken broth. Cook uncovered over high heat for 5 minutes, stirring occasionally. Cover and cook over medium heat for 15 minutes or, bake in 350° oven until all the broth is absorbed. Garnish with pimiento strips.