1/2 lb. chorizos or Italian sausage links, sliced
1 (2 1/2 to 3 lb.) ready to cook broiler fryer chicken, cut up
1 med. onion, chopped (1/2 c.)
1 med. sweet red pepper, chopped (1/2 c.)
1 med. green pepper, chopped (1/2 c.)
2 cloves garlic, minced
1 1/2 c. regular rice
2 med. tomatoes, peeled and chopped (1 1/2 cups)
2 tsp. salt
1/4 tsp. saffron, crushed
4 c. boiling water
1 lb. fresh or frozen shelled shrimp
10 small clams in shells
1 (10 oz.) pkg. frozen peas

In large skillet cook sausage over medium heat until done. Drain sausage, reserving drippings in skillet; set aside.

Season chicken pieces with a little salt and pepper. Brown chicken in reserved drippings; remove chicken, reserving drippings in skillet.

Add chopped onion, red pepper, green pepper and garlic to reserved drippings; cook until onion is tender but not brown. Stir in uncooked rice, chopped tomatoes, salt, and saffron. Stir in boiling water; bring mixture to boiling. Stir in cooked sausage.

Turn rice mixture into a paella pan or a 4 quart casserole or a Dutch oven, arrange chicken pieces atop mixture. Bake, covered, at 375 degrees for 30 minutes.

Meanwhile, thaw frozen shrimp. Thoroughly scrub clams. Place clams in a saucepan with 1/2 inch of boiling water; cover and cook until shells open 3 to 5 minutes. Drain; discard any clams that do not open.

Place peas in a colander or strainer; rinse with hot water to thaw. Arrange peas, clams, and shrimp atop rice mixture. Bake, covered, until chicken and rice are done, 15 to 20 minutes longer. Garnish with lemon slices, if desired. Serves 8.

NOTE: When using Dutch oven reduce water to 3 1/2 cups.