Title: Basque Style Paella
Categories: Spanish Basque Chicken Rice Shellfish
Yield: 1 Servings

4		Whole chicken breast,
		Halved
		Salt and Pepper (freshly
		Ground)
1/4	c	Butter, melted
1/4	ts	Ground coriander seed
1/3	c	Cooking sherry
4		Cloves garlic, minced
1	md	Onion, chopped
5 1/2	c	Long grain white rice
1/3	c	Spanish olive oil
1		Green pepper, cut in 1/2
		Inch long strips
2	c	Clam broth
1	c	Chicken broth
1	lb	Ripe tomatoes, chopped
1/2	ts	Salt
1 1/2	ts	Sugar
1	lb	Medium-size shrimp, shelled
		And deveined
1		Dozen clams
	ds	Cayenne pepper
3/4	c	Pimento-stuffed green
		Olives

Place chicken breast, skin side up, in greased 13X9X2" baking pan. Season with salt and pepper. Brush with melted butter. Sprinkle with coriander, cover with foil and bake at F350 for 40 minutes. Uncover;sprinkle with sherry and bake 20 minutes longer,basting occasionally with pan drippings. Cook garlic, onion , and rice in hot olive oil in large skillet until golden. Add green pepper, broth, tomatoes,salt and sugar. Cover and simmer gently for 25 minutes. Stir occasionally. Stir in chicken, shrimp, clams, cayenne, and olives. Cover and continue cooking 5 minutes, or until clams pop open and liquid is absorbed.

From: Inge Fronda Date: 17 Oct 96 International Cooking Ä

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