Instructions: Brown chicken in hot oil in a Dutch oven; remove chicken. Add onion and garlic to pan; cook over medium-high heat, stirring constantly, until tender. Add chicken, tomatoes, and salt. Cover and simmer 30 minutes.

Stir in rice and oregano. Dissolve saffron in boiling water; pour over chicken mixture. Cover and simmer 25 minutes. Add clams; cover and cook 10 minutes. Cook peas and carrots according to directions; drain. Peel and devein shrimp. Add shrimp to clam mixture; cover and cook 5 minutes or until shrimp turn pink. Spoon into center of serving dish. Spoon pea mixture around paella.

This recipe yields 6 servings.

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