Paella
- 1 (28 oz) 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 (6 oz) package saffron rice
- 1 (10 oz) package frozen peas, thawed
- 1 (9 oz) package frozen artichoke hearts, thawed
- 6 oven-roasted drumsticks (about 1 pound)
- 1 (10 oz) package frozen cooked shrimp, thawed
- 7 ounces surimi seafood, crab or lobster flavored, chunk style
- 1 (10 oz) can whole baby clams, drained
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.