Garlicky Paella

Directions

Drop raw prawns into boiling salted water and cook until they turn red.

Drain, peel and dive in.

Set aside.

Scrub live clams in several baths of cold water to be sure all the sand is washed away.

Do not open shells. Pour ½ of the olive oil into a frying pan and slowly brown chicken pieces.

Into a Dutch oven pour the remaining olive oil and sauté the onions and garlic until tender but not brown over low heat.

Add prawns, clams, chicken, saffron, salt and rice (plus optional if used.

Add water and simmer gently, uncovered, until the rice is cooked. About 35 to 45 minutes. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir.

If some moisture remains when rice is done, put pan into a oven to dry out.

Arrange strips of pimento on top and serve in the pan in which it was cooked.