Paella a La Nalenciana

1/2 Cup olive oil

1-3 Lb. chicken cut up into 16 pieces

1 Cup finely chopped onion

1/2 Cup finely chopped green pepper

1 Ripe tomato, peeled & chopped

1 Tablespoon crushed garlic

2 Teaspoon salt or to taste

1/8 Teaspoon oregano

1/8 Teaspoon pepper

1 Small bay leaf

20 Pedals saffron or 1/2 Teaspoon powdered

1 Tablespoon Spanish paprika

3 Cups hot water

1 Cup chicken broth

4 Cups raw rice

12 Clams, scrubbed

1 Lb. scallops

1 Lb. shrimp, cleaned, shelled and deveined

1/2 Lb. Spanish (chorizo) sausage, sliced

1/2 Cup green peas or snow peas (garnish)

Pimentos (garnish)

2 Tablespoon dry Spanish sherry

Heat oil in Paella pan or 12-14 inch skillet. Add chicken and sauté until brown on all sides, about 5 minutes. Remove from pan and set aside. In same pan, sauté onion, green pepper, tomatoes, garlic, salt, oregano, pepper and bay leaf 2 minutes. Add saffron and paprika-cook stirring 1 minute. Add hot water and chicken broth. Bring to a boil and add chicken and rice. Cover and cook 10 minutes. Place clams around edge of skillet arrange shrimp and scallops on top of rice and distribute sliced sausage evenly over the top. Cover and cook over low heat until rice is cooked, about 15 to 20 minutes. Garnish with peas and pimento and sprinkle with sherry.

Servings 6-8