Paella With Peas And Carrots - cooking recipe

Ingredients

3 pounds chicken breasts, thighs and legs
1/4 cup olive oil
2 large onions, chopped
2 cloves garlic, minced
1 (28-ounce) can whole tomatoes, undrained and chopped
1 teaspoon salt
1 cup long-grain rice, uncooked
1 teaspoon dried oregano
1/2 teaspoon threads of saffron
1/4 cup boiling water
1 (15-ounce) can soft-shelled or steamer clams in shell, drained, or 6 fresh cherrystone clams
1/2 cup frozen English peas and carrots
2 1/4 pounds unpeeled medium-size fresh shrimp

Preparation

Brown chicken in hot oil in a Dutch oven; remove chicken.
Add onion and garlic to pan; cook over medium-high heat, stirring constantly, until tender.
Add chicken, tomatoes and salt.
Cover and simmer 30 minutes.