1 sm. chicken, cut into serving pieces or about 3 lbs. favorite pieces such as split breasts, short thighs and drumsticks
1/3 c. olive oil
1 1/2 c. medium or long grain rice, uncooked
1 lb. chorizo sausage, cut in 1-inch chunks or slices
1/2 c. ham, diced
1 med. onion, chopped
1/2 med. green pepper, chopped
1 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. powdered saffron
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
3 c. boiling chicken stock
1 lb. shrimp in shell or flour lobster tails, split
1/2 c. green peas, fresh or frozen
8 fresh sm. clams in shell
1 (4 oz.) can pimentos, cut up, for garnish

Lightly brown the chicken in a large, heavy iron skillet in which oil has been heated. Remove chicken and add rice. Saute until golden, then add sausages, ham, onion and green peppers and reduce heat to low.

Stir in oregano, garlic powder, saffron, salt, pepper. Add tomato sauce and boiling stock. Return chicken to pan. Cover and simmer for 20 minutes. Stir in shrimp and/or lobster, peas and clams. Cover and simmer another 10 minutes.

If using fresh clams, place in cold water for 5-10 minutes. Clean and scrub to remove sand. Steam in a little water in a saucepan until shells open, about 15 minutes. Discard any shells that do not open.

Paella can be served on a large platter instead of from the pan if you prefer. Garnish with the clam shells and pimento.

NOTE: Canned clams may be used in place of the fresh. If so, their liquid can be added as part of the chicken stock for more flavor. Tomato quarters and black and/or green olives also make an attractive garnish.