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Source: Farberware Cookbooks

Spanish Paella
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Serves: 6 to 8
Prep Time: 10 minutes
Cook Time: 45 minutes
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1/4 cup Crisco® Vegetable Oil
1 (2-1/2 to 3-1/2 pounds) broiler-fryer chicken, cut-up
1/2 cup cooked ham, diced
1 large onion, chopped
1 clove garlic, minced
1 can (1 pound 12 ounces) canned tomatoes, peeled and whole, crushed
2 teaspoons salt
saffron threads, crushed
1/4 cup boiling water
1 cup long grain rice, not cooked
1 teaspoon oregano
1/4 teaspoon black pepper
1 pound shrimp, cleaned
1 package (10 ounces) frozen peas, thawed
1 jar (4 ounces) sliced pimientos
12 littleneck clams, scrubbed and in the shell (optional)

In Farberware® Electric wok, add oil. Set heat control dial at 325°F. When light goes out, add chicken and brown lightly. Add ham, onion and garlic, stirring frequently, until onion is tender. Add tomatoes with liquid and salt. Turn Heat Control Dial to 250 degrees. Cover and cook 15 minutes. Mix saffron with boiling water and stir into chicken with rice, oregano and pepper. Cover and cook 25 minutes, stirring occasionally. Add shrimp, peas and pimiento. Cover and cook 10 minutes longer or until shrimp is done. Meanwhile steam clams in saucepot until shells open. Garnish chicken mixture with clams. Serve immediately.

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