PAELLA VALENCIA

4 chicken breasts (8 halves)
8 chicken legs (legs and thighs)
1/4 cup salad oil (olive oil is the best)
1 cup chopped onion
1 clove garlic, mashed
4 cups chicken broth
3 1/2 tsp salt
1/2 tsp ground black pepper
3/4 tsp dried tarragon (or 1 1/2 tsp chopped fresh)
1/2 tsp paprika
1 tsp saffron, crumbled
2 cups uncooked rice
2 cups canned tomatoes
3 chorizos, sliced
1/2-inch thick Portuguese (Linguica) or Italian sausage
1 1/2 lb shrimp, shelled and deveined
1 lb lobster tails, cooked (rock lobster from the Caribbean or exported from Europe)
1/2 lb scallops
12 clams, littleneck or mussels, or both
1 (10 oz) pkg frozen peas
7 oz artichoke hearts, canned or frozen

In a Dutch oven heat the oil and brown the chicken pieces well. Remove and set aside.

In the same oil, saute the onion and garlic until soft.

Add the chicken broth, salt and pepper, tarragon, paprika, and saffron. Bring to a boil, add rice (Valencia if possible), and simmer over medium heat until about half the liquid has been absorbed; about 20 minutes.

Stir in the tomatoes, sausage (chorizo), shrimp, lobster, scallops, and chicken. Cover, turn down the heat to a simmer, and cook until the rice is almost dry, 20-25 minutes.

Put the clams or mussels in the kettle with a bit of water over high heat until the shells open (2-3 minutes). Cool enough to handle and break off the tops of the shells. Add to the pot.

Add the peas, and artichoke hearts, stir lightly, and continue to cook until hot and seafood is done.

Serve in the Paellera; otherwise pour the paella into a large casserole for serving.

Servings: 8
Adapted from Source: cybervic