Name: Paella with Peas and Carrots
Ingredients: 3 pounds chicken breasts, thighs and legs; 1/4 cup olive oil; 2 large onions, chopped; 2 cloves garlic, minced; 1 (28-ounce) can whole tomatoes, undrained and chopped; 1 teaspoon salt; 1 cup long-grain rice, uncooked; 1 teaspoon dried oregano; 1/2 teaspoon threads of saffron; 1/4 cup boiling water; 1 (15-ounce) can soft-shelled or steamer clams in shell, drained, or 6 fresh cherrystone clams; 1/2 cup frozen English peas and carrots; 2 1/4 pounds unpeeled medium-size fresh shrimp

Paella with Peas and Carrots

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Paella With Peas And Carrots is an impressive dinner. Made with 3 pounds chicken breasts, thighs and legs, 1/4 cup olive oil, 2 large onions, chopped, 2 cloves garlic, minced and 1 (28-ounce) can whole tomatoes, undrained and chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.