|Chorizos/Italian sausage links||1⁄2 Pound, sliced|
|Broiler fryer chicken||3 Pound, cut up (1 Chicken, 2 1/2 To 3 Pound)|
|Onion||1 Medium, chopped|
|Sweet red pepper||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Long grain rice||4 1⁄2 Cup (72 tbs)|
|Tomatoes||2 Medium, peeled and chopped|
|Saffron thread||1⁄4 Teaspoon, crushed|
|Boiling water||4 Cup (64 tbs)|
|Shelled shrimp||1 Pound (Fresh Or Frozen)|
|Clams in shells||10 Small|
|Frozen peas||10 Ounce (1 Package)|
In large skillet cook sausage over medium heat till done.
Drain, reserving drippings in skillet; set aside.
Season chicken pieces with a little salt and pepper.
Brown chicken in reserved drippings; remove chicken, reserve drippings in skillet.
Add chopped onion, red pepper, green pepper, and garlic to the reserved drippings; cook till onion is tender but not brown.
Stir in uncooked rice, chopped tomatoes, the 2 teaspoons salt, and saffron.
Stir in the boiling water; bring mixture to boiling.
Stir in cooked sausage.
Turn rice mixture into a paella pan or a 4-quart casserole or Dutch oven; arrange chicken pieces atop mixture.
Bake, covered, in a 375° oven for 30 minutes.
Meanwhile, thaw shrimp, if frozen.
Thoroughly scrub clams.
Place clams in a saucepan with 1/2 inch of boiling water; cover and cook 3 to 5 minutes or till shells open.
Drain; discard any unopened clams.
Place frozen peas in a colander or strainer; rinse with hot water to thaw.
Arrange peas, clams, and shrimp atop rice mixture.
Bake, covered, 15 to 20 minutes longer or till chicken, shrimp, and rice are done