1/4 c. olive oil
1 1/2 lb. chicken pieces
1 med. onion, chopped
1 clove garlic
3 c. water
1 1/2 c. uncooked rice
16 oz. can tomatoes
2 tsp. salt
15 oz. pkg. frozen peas
1 tbsp. paprika
1 tbsp. instant chicken broth
1/2 tsp. pepper
1/8 tsp. saffron
1/2 tsp. ground red pepper
1 lb. clean raw shrimp
24 steamed clams
15 oz. can artichoke hearts
1 jar sliced pimentos

Heat oil in Dutch oven until hot. Cook chicken on all sides until browned. Remove chicken. Stir in onion and garlic, add water, rice, tomatoes, salt, paprika, chicken broth, pepper, saffron and red pepper. Reduce heat, cover and simmer 20 minutes. Stir shrimp, clams into chicken mix. Cover and simmer 5 minutes. Add artichoke hearts and peas; cover and cook 5 to 10 minutes. Serve in paella pan or large shallow dish. Garnish with pimiento. Serves 8 to 10.