|Olive oil||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed (Use Crushed Garlic In Jar)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Pepper white||1 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Rice||1 Cup (16 tbs) (Uncooked)|
|Deveined shrimp||1 Pound|
|Baby clams||1 Can (10 oz) (With Juice)|
|Frozen peas||200 Gram (Cooked As Directed)|
|Artichoke hearts||1 Can (10 oz)|
|Lobster tails||1 Large|
|Parsley||1 Teaspoon, crushed|
Stage1-In heavy skillet, saute chicken that has been cut into bite-size pieces in olive oil until lightly browned.
Stage2- Take out chicken and set aside (keep warm).
Stage3-Add onion and cook until soft.
Stage4-Add garlic (use crushed). Add rice, salt, pepper, tarragon, saffron, paprika, chicken broth, clams and juice.
Stage5-Bring to boil, covered, and cook over medium heat until rice is almost done and liquid is almost absorbed.
Stage6-Add cooked peas, chicken, lobster and shrimp. (Add some whole fresh clams for effect.) Cook 5 minutes.
Stage7-Sprinkle parsley over top and set aside to allow for absorbing of remaining liquid.