|Olive oil||4 Tablespoon|
|Frying chicken pieces||8 (Serving Pieces)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Diced green onion||1⁄4 Cup (4 tbs)|
|Diced sweet pepper||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|Long grain rice||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Chicken bouillon cubes||2|
|Chili pepper seeds||1 Pinch|
|Peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Frozen shrimps/2 dozens fresh shrimp||12 Ounce, cooked and peeled (1 Package)|
|Clams||1 Can (10 oz)|
This is a famous Spanish way with rice, the word paella deriving from the large, round shallow pan in which the mixture is traditionally cooked and served.
First heat the oil in a heavy skillet.
Add chicken pieces, a few at a time and brown lightly on both sides.
Lift into a deep heavy saucepan.
Add mushrooms, onion, sweet pepper and garlic to the skillet.
Cook gently for 15 minutes.
Scrape over the chicken.
Add the next seven ingredients.
Cover pan and bring mixture to boiling point, then lower heat and let cook for about 25 minutes, or until rice and chicken are tender, adding a little more hot water if necessary.
Add peas, shrimp and undrained clams.
Cover and cook 5 to 10 minutes.
Leave uncovered on low heat until excess liquid evaporates.
Taste for seasoning.
Garnish with quartered hard-cooked eggs, sliced pimento-stuffed olives.