Paella

Number of Servings: 6

Ingredients:
1 (28oz.) can whole peeled tomatoes, undrained
1 Cup chicken broth
1/2 Cup chopped onion
2 Cloves garlic, minced
1 1/2 teaspoons dried oregano
1 (6oz.) package saffron rice
1 (10oz.) package frozen peas, thawed
1 (9oz.) package frozen artichoke hearts, thawed
6 oven-roasted drumsticks (about 1 pound)
1 (10oz.) package frozen cooked shrimp, thawed
7 Ounces surimi seafood, crab or lobster flavored, chunk style
1 (10oz.) can whole baby clams, drained

Instructions:
Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain.

Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through.

Recipe and photo courtesy of NFI