Paella Recipe

5 ea chicken breasts, skinned, boned
Olive oil
1-1/2 cup long grain white rice
2 ea cloves garlic, minced
2 ea bay leaves, crumbled
1 pinch saffron to taste
1 dash pepper
1 dash cayenne
1 cup tomatoes
3 cup water, broth or clam juice/water mix
1 ea green pepper, slivered
1 ea jar pinentos (small)
1 lb linguica sausage (or chorizo)
1 doz littleneck clams, shucked, steamed until open
1 lb shrimp, large, cooked
1 cup cooked peas
1 ea frozen artichoke hearts

Cut chicken into large pieces. Fray in oil until browned. Put in 3 qt. casserole. Cook rice, garlic, oil in skillet until rice is light brown. Add next 8 ingredients, boil, then pour on chicken. Cover, bake in hot oven 425 for 25 min. Stope here if making in advance. Slice sausage, fry until browned. Drain/blot oil. Add sausage and remeaining ingredients to casserole, stirring lightly. Reduce oven to 375. cover and bake 15 min more.