|Onions||2 , coarsely chopped|
|Mushrooms||6 Large, thinly sliced|
|Green pepper||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Frying chickens||1 , cut into serving pieces|
|Ground pepper||To Taste|
|Hot spanish sausages||4|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Raw rice||1 1⁄2 Cup (24 tbs)|
|Tomatoes||2 Large, quartered|
|Sliced canned pimentos||2|
|Raw prawns||1 Pound, shelled and deveined|
|Canned artichoke hearts||14 Ounce (1 Small Can)|
|Clam broth||1 Cup (16 tbs) (Vey Hot)|
|Clams in shells||1 Pound|
Presoak a clay pot, top and bottom, in water for 15 minutes.
Saute the onions, mushrooms, green pepper, and garlic in the olive oil until the onions turn golden brown, then remove from the oil and set aside.
In the same frying pan, brown the chicken parts on all sides.
Sprinkle with salt and pepper and set aside, then brown the cut up sausage and set aside.
Add the chicken broth to the frying pan, bring to a boil, and add the paprika, basil, oregano, and saffron (diluted in )i cup hot water and crushed in a mortar).
When the boiling point is reached, add the rice, stir, and simmer for 5 minutes.
Add the onion mushroom pepper mixture, tomatoes, 2 teaspoons salt, and 2 teaspoons pepper, then place in the bottom of the pot.
Add the sausages, pimento, capers, prawns, and artichoke hearts and mix well, then top with the chicken parts and the very hot clam broth.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 35 minutes.
Meanwhile, scrub the clams thoroughly under cold running water.
When the 35 minutes is up, remove the pot from the oven and add the clams.
Return the covered pot to the oven and cook an additional 15 minutes.