How to Make It
Season chicken breasts with salt, paprika, and pepper. Brown in 1/4 cup olive oil in a large skillet. Drain on paper towels; set aside.
Sauté sausage, pork, onion, green pepper, and garlic in remaining olive oil until meats are browned and vegetables are tender; drain. Set aside.
Combine chicken broth, wine, bay leaves, tomato, and saffron in a stock pot; stir well, and simmer 15 minutes. Add rice and browned meats and vegetables. Cover and cook over medium heat 20 minutes or until liquid is absorbed.
Transfer contents of stock pot to paella pan (or 3 1/2-quart shallow baking dish). Discard bay leaves. Gently stir in peas, artichoke hearts, and pimientos. Add shrimp and crab claws so that tips stand up. Distribute clams and fillets evenly throughout dish. Bake, uncovered, at 350° for 20 minutes or until shrimp are pink. Spoon paella in center of a serving platter; garnish with lemon. Serve immediately.
Oxmoor House Homestyle Recipes