Paella

Ingredients

• 2/3 cup olive oil
• 4 teaspoons oregano
• 4 teaspoons dry basil
• 3 cloves garlic, minced or pressed
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 whole boneless chicken breasts, skinned and cut in bite-size pieces (1 lb.)
• 12 large shrimp
• 3 chorizo sausage, in small pieces (3 oz.)
• 2 large yellow onions, chopped
• 1 large green pepper, chopped
• 2 cups rice
• 3 cups hot chicken broth
• 4 large tomatoes, peeled, seeded and chopped
• 1/2-1 teaspoon powdered saffron
• 1 teaspoon coriander
• 1 cup frozen peas
• 1/2-3/4 lb scallops
• 12 clams or mussels
• 2 pimientos, cut into strips

Directions

1. 1

   In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.

2. 2

   Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown.

3. 3

   Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned.

4. 4

   Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly.

5. 5

   Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender.

6. 6

   Add peas and scallops; toss gently.

7. 7

   Transfer Paella to large ovenproof 6-quart baking dish or paella pan.

8. 8

   Drain shrimp; push into rice mixture along with clams.

9. 9

   Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open.

10. 10

    Garnish with pimento strips, if desired.