¼ cup vegetable oil
2 broiler-fryer chickens, cut into
pieces (2½ to 3 pounds each)
½ pound l-inch pork cubes
or 6 pork chops
¼ pound smoked sausage, sliced
1 pound raw shrimp with shells on
2½ cups converted white rice
(1 pound)
1 small onion, minced
1 clove garlic, minced
¼ teaspoon ground saffron
½ cup hot water
1 pound tomatoes, peeled and diced
Salt and pepper
Allspice
4 cups chicken broth (see note)
1 l0-ounce can shelled whole baby
clams, drained
3 or more canned artichoke hearts
Chopped pimiento
1 8½-ounce can peas, drained
or one l0-ounce package frozen peas
6 scrubbed clams in shells, optional
Heat oil in paella pan or 12- to 14-inch-deep skillet or Dutch oven. Sauté 4 to 5 chicken pieces at a time until browned on all sides, about 20 minutes. Remove and keep warm. Add pork to pan and sauté 10 to 12 minutes or until browned, turning as needed. Add to cooked chicken pieces. Sauté sau-sage in same pan, 5 minutes. Add to chicken and pork.
Combine shrimp with water to cover in saucepan and boil just until color changes to pink, 1 to 2 minutes. Drain and set aside.
Sauté rice, onion and garlic in same skillet that chicken and meats were browned in, about 8 to 10 minutes, or until rice grains are translucent. Steep saffron in ½ cup hot water for 2 minutes. Add to skillet along with tomatoes, salt, pepper and allspice to taste. Return chicken, pork and sausage to skil-let, distributing evenly over rice mixture. Add 4 cups broth and bring to boil. Reduce heat. Cover and simmer over low heat, without stirring, 30 minutes or until almost all liquid is absorbed.
Evenly distribute reserved shrimp, whole clams and artichokes around other ingredients. Sprinkle pimiento and peas over top and add clams in shells. Cover and cook 8 to 10 minutes longer or until clams open. Discard any that do not open.
Note: You may substitute a combination of chicken broth, juice drained from clams and shrimp water for the 4 cups chicken broth. Makes 12 servings