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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook onion and celery in butter in large skillet over medium heat until tender but not brown.
  2. Add rice, salt, saffron and enough chicken broth to clam liquid to make 2 cups.
  3. Bring to a boil.
  4. Stir, reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
  5. Stir in clams, chicken, shrimp and peas.
  6. Cook 5 minutes longer.
  7. Serve garnished with tomatoes, if desired.

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