1/4 c. olive or vegetable oil
1-1 1/2 lb. chicken pieces
1 med. onion, chopped
1 clove garlic, chopped
3 c. water
1 1/2 c. uncooked regular rice
1 can (16 oz.) tomatoes
2 tsp. salt
1 tbsp. paprika
1 tbsp. instant chicken bouillon
1/2 tsp. pepper
1/8 tsp. saffron or ground turmeric
1/2 tsp. ground red pepper
1 lb. clean raw shrimp
1 can (24 oz.) steamed clams in shells, drained
1 pkg. (10 oz.) frozen peas, thawed
1 jar (2 oz.) sliced pimento, drained

Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onion and garlic in oil until onion is tender. Drain fat from Dutch oven. Stir in water, rice, tomatoes, salt, paprika, bouillon, 1/2 teaspoon pepper, saffron and 1/2 teaspoon red pepper; add chicken. Heat to boiling; reduce heat. Cover; simmer 20 minutes.

Stir shrimp and clams into chicken mixture. Cover and simmer 5 minutes. Add peas; cover and heat until hot, 5-10 minutes. Serve in paella pan or large shallow baking dish; garnish with pimento. Serve with fresh, crusty bread.

Serves 8-10.