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Source: Houston Junior League Cookbook

Paella a la Valencia
Try this traditional Spanish meal.
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Serves: 10-12
Prep Time: 25 minutes
Cook Time: 45 minutes
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18 pieces frying chicken, thighs or breasts
Pepper, salt and flour
olive oil
2 medium onions, chopped
1 green pepper, chopped
2 large cloves garlic, crushed
6 cups chicken stock
1/4 to 1/2 teaspoon saffron, or few drops yellow food coloring
2 teaspoon paprika
1 teaspoon oregano
chopped parsley
12 green onions, chopped
1 pound shrimp, raw, shelled
4 tomatoes, peeled, quartered
1 can (7 1/2 ounces) minced clams, do not drain
Salt and pepper
2 cups rice, uncooked
1/2 pound King crabmeat

Dry chicken pieces; sprinkle with salt, pepper and flour. Quickly brown chicken in olive oil; remove chicken when brown. Saute onions and green peppers in oil. When tender, add garlic and chicken stock. Stir. Add saffron, paprika, oregano, parsley and green onions. Mix well. Add shrimp and tomatoes; heat thoroughly, stirring constantly. Add clams, clam juice, salt and pepper. Taste and correct seasonings if necessary. Allow to simmer for a few minutes. Add this can be done early in the day.
One hour before serving, heat mixture and add rice. Stir well. Return chicken pieces to mixture and add crabmeat. Bake in 350 degree oven, uncovered, for 45 minutes or until rice is done. Do not stir. If paella beginds to look dry, add a little hot water. (Cold water will ruin it.)

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