Paella

This dish can also be simmered on the stove in a heavy skillet with a tight-fitting lid. This recipe is one of our favorites from the Great TABASCO Recipes cookbook.		1 3-lb chicken, cut in pieces 1 1/4 tsp salt, divided 1/2 tsp paprika 4 tbsp olive oil 1/2 lb ham, diced 1 medium onion, chopped 1/2 cup diced green pepper 2 cups canned peas with liquid 1 1/2 cups beer 1/2 tsp TABASCO brand Pepper Sauce 2 chicken bouillon cubes 1/4 tsp saffron 1 1/2 cups uncooked rice 6 mussels 6 clams 1/2 LB shrimp, cooked and shelled 2 pimiento peppers, cut in pieces

Sprinkle chicken with 1 tsp of salt and paprika. Heat olive oil in skillet and brown chicken; remove to baking dish with tight-fitting lid.

Cook ham in skillet and add to chicken. Cook onion and green pepper until onion is tender, but not brown.

Drain liquid from peas into large measuring cup; add beer and enough water to make 3 cups. Add TABASCO brand Pepper Sauce. Stir liquid into skillet, scraping brown particles from bottom of pan. Add bouillon cubes, saffron and remaining 1/4 tsp salt. Bring to a boil and pour over chicken and ham.

Sprinkle rice over chicken and stir until all rice is moistened. Cover tightly and bake 25 minutes

Uncover and toss rice. Arrange mussels, clams, shrimp, pimentos and peas on top of rice. Cover and return to oven.

Bake 10 minutes and serve.

Makes 6 servings

	Heat olive oil in skillet and brown chicken; remove to baking dish with tight-fitting lid.
	Cook ham in skillet and add to chicken.
	Cook onion and green pepper until onion is tender, but not brown.
	Add TABASCO® Pepper Sauce to liquid and stir into skillet, scraping brown particles from bottom of pan.
	Bring bouillon mixture to a boil and pour over chicken and ham.
	Sprinkle rice over chicken and stir until rice is moistened.