|Hot spice italian sausages||1 Pound|
|Chicken thighs||1 1⁄2 Pound|
|Cherry clams||1 Pound|
|Green olives||1⁄2 Cup (8 tbs)|
|Rice||3 Cup (48 tbs)|
|Water||5 Cup (80 tbs)|
|Wine||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Pepper red||To Taste|
|Green pepper||To Taste|
|Capers||1⁄4 Cup (4 tbs)|
|Parsley||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm)|
|Chopped onion||1 Cup (16 tbs)|
|Yellow color||1⁄4 Teaspoon|
In a large, wide pot cook the Italian sausages and chicken with 1/2 tablespoon of salt and 1 cup of water, over medium heat for 30 minutes.
Take the Italian sausages and chicken out, let it cool for 15 minutes, (save the juices for later) separate the chicken meat from the bones, cut the Italian sausages in small pieces.
Make the sofrito in the same pot where the meat was cooked, heat the oil over medium heat, add tomatoes, onions, garlic, red and green pepper chopped in small pieces, add olives, capers, parsley, thyme, black pepper, cumin, salt, saffron, stir well. Cook for 10 minutes over medium heat. Add chicken, Italian sausages and juices, 4 cups of water and wine. Let it boil. Add clams, mussels, and 1 lb of shrimp. Taste for salt and add more if you wish.
Add rice and the other lb of shrimp, increase the heat to medium-high; cook uncovered until there is no more liquid -about 10 minutes. Cover the pot and place it in the oven at 350 degrees for 50 minutes.
Preparation and cooking time 1:40 (one hour and forty minutes)