This paella recipe is a baked version of the traditional Spanish paella. I think you will love this combination of tasty rice, great seafood and chicken, all combined into a delightful taste sensation.
Heat the oil in a large pan and cook the chicken over moderate heat until the pieces are brown and partially cooked, about 5 minutes. Remove from pan and set aside.
Add the onions, mushrooms and garlic to the oil and cook until the onions are tender. Set aside.
Preheat the oven to 375°F.
Bring the chicken broth to a boil in a large saucepan. Add the seasonings and tomatoes. Combine the browned chicken, seafood, onion mixture, seasoned broth, rice, peas and artichoke hearts. Place the mixture in a lightly oiled 4-5 quart casserole or paella dish. Bake covered at 375°F for 1 hour or until all liquid has been absorbed. Stir once or twice during cooking.
Near the end of the baking time, steam 12 clams. To serve, place the clams on top of the paella recipe, then top the dish with pimento strips and olives.