Paella Ala Valenciana - cooking recipe

Ingredients

1/2 c. olive oil
1 (3 lb.) chicken, cut into 16 pieces
1 c. finely chopped onions
1/2 c. chopped green pepper
1 ripe tomato, peeled and chopped
1 Tbsp. crushed garlic
1 1/2 tsp. salt or to taste
1/8 tsp. oregano
1/8 tsp. pepper
1 small bay leaf
1/2 tsp. saffron
1 Tbsp. Spanish paprika
1 c. chicken broth
4 c. raw long grain rice
12 clams, scrubbed
1 lb. shrimp, shelled and deveined
1/2 c. frozen green peas
1/2 c. sliced pimento

Preparation

Heat oil in a paella pan.
If not available, use a 12 to 14-inch skillet.
Add chicken and saute until brown on all sides, about 5 minutes.
Remove from pan and set aside.