Valencia-style Paella (Paella a la Valeneiana)

Assemble these supplies:

• 1/4 cup olive oil 
• 1-3 garlic cloves, crushed 
• 1-3 pound chicken, cut into serving pieces 
• 3 medium-sized tomatoes, peeled and chopped
• 1 medium-sized onion, chopped 
• 1 large red pepper, seeded and cut in strips 
• 1 teaspoon paprika 
• salt and pepper, to taste
• 2 cups medium or long-grain rice, uncooked 
• 1/4 teaspoon powdered saffron 
• 4 cups chicken broth or stock 
• 1 pound raw shrimp, peeled 
• 1 cup green peas, fresh or frozen 
• 12 fresh clams, cleaned and scrubbed (optional) 
• 1 lemon, cut into slices for garnish 

Steps in preparation:

1. Paella is served in the pan in which it is cooked, called the PAELLERA, along with the shells from the clams.
2. Heat oil in a heavy iron skillet (unless you have a paella pan). Add garlic to flavor. NOTICE: you may use from 1 to 3 cloves, and you may prefer to cook the garlic for a few minutes and remove before adding the other ingredients.
3. Add chicken, tomatoes, onion, and red pepper. Coat the mixture with the oil. Sprinkle with paprika, salt, and pepper. Cook over low heat for 10-12 minutes, stirring occasionally. Increase the heat to medium; add rice and stir constantly until the rice begins to brown. Shake the pan frequently.
4. In a separate pan, bring the chicken broth or stock to boil with the saffron. Pour the liquid into the rice mixture and stir quickly to combine. Bring to boil; reduce heat and simmer 15 to 20 minutes. Most of the liquid should be absorbed. Add shrimp, peas, and clams. If you are using clams, push them under the rice to cook. Cover and cook about 15 minutes until the clam shells have opened. Be sure to DISCARD any shells that do not open. Place the lemon slices around the edge of the pan for garnish.
5. Serve immediately.
6. SERVES 6-8.