Paella

Paella
(Serves 8 to 10)

Ingredients
1 cup olive oil
1 2-pound broiler-fryer, cut into serving size pieces
1/2 cup diced boiled ham or smoky sausage
2 cloves garlic, minced
1 tablespoon, finely chopped onion
2 ripe tomatoes, peeledand coursely chopped
1 1/2 cup pounds fresh shrimp, shelled and deveined
12 small clams in shells, shells scrubbed
1 1/2 teaspoon salt
2 cups uncooked rice
4 cups hot water
1 cup fresh or frozen green peas
1/4 cup coarsely chopped parsley
Few shreds saffron
1 rock lobster tail, cooked and meat cut in pieces or 1 package of frozen crab meat, thawed, drained and bony tissue removed
1- 7 ounce can or white whole pimientos

Directions:

Heat oil in paella or large skillet. Add chicken and ham and cook about 10 minutes, turning chickne to brown on all sides. Add onion and garlic and cook 2 minutes. Add next four ingredients; cover and cook 5 to 10 minutes, or until clam shells open. Remove clams and keep warm

Stir rice into mixture. Add water, peas, parsley and saffron. Cover and cook 25 minutes or cook until rice is just tender, stirringoccassionlly. Mix in the lobster or crab meat, half of the pimiento, and the clams in shells; heat until very hot. Serve garnished with the remaining pimiento.

Note: The ripe olive garnish in the photo is for eye-appeal.