Spanish Paella
1 2 1/2- to 3-pound ready-to-cook broiler-fryer chicken, cut up
1/4 cup olive or salad oil
2 carrots, peeled and sliced lengthwise
2 medium onions, peeled and quartered
1 celery branch with leaves
2 cups chicken broth
1 clove garlic, minced
1/4 cup chopped canned pimiento
1/4 teaspoon ground oregano
1/4 teaspoon ground saffron
2/3 cup uncooked long-grain rice
1 9-ounce package frozen artichoke hearts, thawed
12 ounces fresh or frozen shelled shrimp
12 small clams in shells, washed
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