Skill required: Experienced cook
2 chicken breasts - cut to bite size pieces
1 pound of shrimp - shelled and deveined
1 pound clams - wash and soak in cold water
1 red pepper - cut half in long strips and half in cubes
1 yellow pepper - cut half in long strips and half in cubes
3 tomatoes - cut into small cubes
1 onions - chopped
4 cloves garlic - chopped
1 cup green peas
2 cups long grain rice
3 3/4 cups chicken broth
1/2 teaspoon saffron
2 teaspoons paprika
salt and pepper to taste
1. Pre-heat oven to 350 degrees F.
2. Marinate the chicken meat with paprika, salt and pepper and set aside.
3. Heat oil in a pan or paella pan and lightly brown the peppers that were cut in strips. Dish out and set aside.
4. In the same pan, lightly brown the chicken on both sides and set aside.
5. Add more oil and the chopped onion and garlic.
6. Cook until fragrant and lightly brown.
7. Add in diced tomatoes and the pepper cubes. Continue to cook until some of the tomatoe juice has evaporated.
8. Add in the rice. Lightly toss the rice in the pan until it is well coated with the rest of the ingredients.
9. Add in chicken broth, saffron, chicken, and salt and pepper to taste.
10.When the broth boils and the liquid has started to reduce, put the pan into a 350 degree F oven and let it continue to cook.
11.When the rice has absorbed most of the liquid, take it out of the oven and put in the shrimp, clams, green peas and the red and yellow pepper strips.
12.Return to oven until the clams open and the rice is cooked - about 15 - 20 minutes.
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