Spanish Paella - cooking recipe

Ingredients

1/4 c. all-purpose flour
2 1/2 to 3 lb. broiler or fryer chicken, cut up
1/4 c. olive or salad oil
2 carrots, peeled and sliced lengthwise
2 medium onions, peeled and quartered
2 c. chicken broth
1 clove garlic, minced
1/4 c. chopped canned pimento
1/4 tsp. ground oregano
1/4 tsp. ground saffron
1/4 c. pimento, chopped
1 celery branch with leaves
2/3 c. uncooked long grain rice
1 (9 oz.) pkg. frozen artichoke hearts, thawed
12 oz. fresh or frozen shelled shrimp
12 small clams in shells, washed

Preparation

Combine flour, 1 teaspoon salt and dash of pepper.
Coat chicken with flour.
In skillet, brown chicken in hot oil for 20 minutes.
Transfer to large kettle.
Add next 9 ingredients and 1/2 teaspoon salt.
Simmer, covered, for 30 minutes.
Add artichokes, shrimp and clams.
Simmer, covered, for 15 to 20 minutes longer.
Will make 6 to 8 servings.