Preheat oven to 350 degrees.
Have ready:
2 cups cooked chicken, cut into bite-sized chunks
4 cups hot chicken stock
***Do this part the evening before, when you're already in the kitchen!
In paellero, or large casserole, place:
1/4 cup olive oil
2 cloves garlic, smashed but not cut
Heat briefly over medium heat on top of stove. Remove garlic.
Over moderate heat in same pan, saute:
2 cups rice
Stirring, until lightly browned. Add chicken stock mixed with:
Saffron (up to 2 teaspoons)
Add in:
1 cup peas
2 red sweet peppers, sliced
6 artichoke hearts, wedged
Arrange chicken pieces over top. Cover and place into 350 degree oven for about 15 minutes.
Arrange on top:
16 raw shrimp
16 well-scrubbed clams in their shells
Cover, return to oven, and bake 10 minutes longer. Serve at once with Lemon wedges.
Serves 8
I found this recipe in Aunt Trish's Joy of Cooking 1st Edition cookbook.
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