Ingredients:
2 Cups cooked chicken in 1 1/2 inch pieces
4 Cups chicken stock
1/4 Cup olive oil
Garlic (several cloves)
1 Cup onions
2 Cups long grain rice
1/2 to 1 Teaspoon saffron
1/8 Teaspoon red pepper (dried)
1 7 oz. can pimentos (cut in strips)
2 Cups Chinese snow peas
2 Sweet red peppers, sliced
6 to 8 frozen artichoke hearts
1/2 lb. (8 thin slices) chorizo (hard Spanish sausage)
1 lb. Medium raw shrimp (peeled, de-veined, tails intact)
24 Clams in shells (Cherry Stone is preferred) may use crab or monk fish
In saucepan, heat oil, add garlic, onion and sauté. Add rice, stirring until lightly browned. Add hot chicken stock in which the saffron (1 teaspoon) has been dissolved. Add the peas, peppers, artichokes and Chorizo sausage. Put ingredients in an oven proof serving casserole. Add chicken, arranging it toward top of mixture. Cover and bake 350 degrees for about 15 minutes. Add shrimp and clams and pimentos. cover and steam about 10 minutes. Good served with French bread and salad.
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