Spanish Paella - cooking recipe

Ingredients

1/4 c. all-purpose flour
1 tsp. salt
dash of pepper
1 (2 1/2 to 3 lb.) ready to cook chicken, cut up
1/4 c. olive oil
2 1/2 c. chicken broth
2 medium onions, quartered
12 oz. fresh or frozen shelled shrimp
12 small fresh clams in shells, washed
2 carrots, sliced
2/3 c. regular rice
1/2 c. chopped celery (with leaves)
1/4 c. chopped pimientos
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. crushed, dried oregano
1/4 tsp. ground saffron
1 (9 oz.) pkg. frozen artichoke hearts

Preparation

Combine flour, 1 teaspoon salt and pepper.
Coat chicken with mixture.
In a 4-quart Dutch oven, brown chicken, a few pieces at a time, in hot olive oil, for 20 minutes.
Drain excess fat. Return chicken to pan.