2 chickens, cut up
1/2 c. olive or salad oil
1 lb. lean pork, cut up
2 c. chopped onion
4 cloves garlic
1/2 tsp. pepper
1 tsp. oregano
2 tsp. salt
4 chopped tomatoes
2 c. long grain rice
1/2 tsp. saffron
1 1/2 Italian sausage
3 c. chicken broth
16 uncooked shrimp
16 uncooked clams
1 pkg. frozen peas
1/2 c. dry vermouth
Parsley for garnish

Brown chicken in olive or salad oil. Remove and brown pork and remove. Add onions, garlic, pepper, oregano, saute 5 minutes. Add salt, rice, saffron, saute 10 minutes. Add tomatoes and chicken broth. Bring to a boil. Brown sausage and drain. Place rice mixture in large paella pan or roasting pan.

Add chicken, pork and sausage to rice. Cover with foil and bake 1 hour at 350 degrees. Check in 1/2 hour; if dry, add 1/2 cup dry vermouth. Add peas, shrimp, clams over top and bake 20 minutes more. Sprinkle with chopped parsley and serve. Serves 6-8.