- Shell and clean shrimp.
- Wash clams.
- Season chicken pieces with salt, pepper and oregano.
- In a large skillet, heat olive oil; brown chicken.
- In a bowl, combine rice, chicken broth, water, onions, garlic and saffron.
- Pour mixture around the chicken pieces, being sure all rice is in the liquid.
- Cover, bring to a boil, lower heat and simmer for 20 minutes.
- Add shrimp, clams, peas and pimiento.
- Cover and cook for 10 more minutes.
- Allow paella to stand for 20 to 25 minutes before serving.
Makes 6 servings.
Approximate Nutrient Analysis per serving (weight is based on clams in shell and skinless boneless chicken pieces (1/2 thigh and 1/2 breast)):
530 calories, 12 g fat, 2 g saturated fat, 250 mg cholesterol, 1000 mg sodium, 49 g carbohydrate, 3 g fiber, 4 g sugar, 55 g protein