8 to 10 servings 1/4 cup olive or vegetable

8 to 10 servings 1/4 cup olive or vegetable oil 1 to 1 1/2 pounds broiler-fryer chicken pieces 1 medium onion, chopped 3 cups water 1 1/2 cups uncooked regular rice 1 can (16 ounces) tomatoes 2 teaspoons salt 1 tablespoon paprika 1 tablespoon instant chicken bouillon 1/2 teaspoon pepper 1/4 teaspoon saffron or ground turmeric 1/2 teaspoon ground red pepper 1 pound clean raw shrimp 1 can (24 ounces) steamed claims in shells, drained 1 can (15 ounces) artichoke hearts, drained and cut up 1 package (10 ounces) frozen peas, thawed 1 jar (2 ounces) sliced pimiento, drained Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onion and garlic in oil until onion is tender. Drain fat from Dutch oven. Stir in water, rice, tomatoes, salt, paprika, bouillon, 1/2 teaspoon pepper, saffron on and 1/2 teaspoon red pepper; add chicken. Heat to boiling; reduce heat. Cover; simmer 20 minutes. Stir shrimp and clams into chicken mixture. Cover and simmer 5 minutes. Add artichoke hearts and peas; cover and heat until hot, 5 to 10 minutes. Serve in paella pan or large shallow baking dish; garnish with pimiento.

Caramel Custard (Flan) 4 servings 1/2 cup sugar 3 eggs, slightly beaten 1 can (13 ounces) evaporated milk (1 2/3 cups) 1/3 cup sugar 2 teaspoons vanilla 1/8 teaspoon salt Heat 1/2 cup sugar in heavy 1quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide syrup among four 6ounce custard cups; rotate cups to coat bottoms. Allow syrup to harden in cups about 5 minutes. Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake in 350 degree oven until knife inserted halfway between center and edges comes out clean, 40 to 50 minutes. Immediately remove from water. Serve warm, or refrigerate and unmold at serving time if desired.