1 chicken
1 onion, cut in quarters
2 tsp. salt
1/2 tsp. saffron
1 tbsp. all-purpose flour
1 1/2 lb. lg. raw shrimp
1/2 c. olive oil
2-3 cloves garlic, crushed
1 med. onion, minced
1 c. sliced ham or sliced chorizo
2 c. uncooked white rice
2 tomatoes, peeled and chopped
1 lg. pimento, cut in strips
4 1/2 c. boiling chicken broth
1 c. minced canned clams and liquid
8-10 oz. frozen green peas

1 cup ordinary and 1 cup sweet glutinous rice.

If available, 1 pound whole, fresh clams or mussels may be used.

Shell and devein shrimp. Cut chicken into serving pieces and put aside chicken breasts, drumsticks, upper joints, and wings of chicken. Use remaining pieces for making broth with 5 cups of water. Add quartered onion, 1 teaspoon salt, and saffron. Cover and boil for 30 minutes. Strain and reserve.

Cut reserved chicken parts in small pieces. Dust with flour mixed with 1/2 teaspoon of the salt. Fry chicken, shrimp, and garlic in olive oil. Drain and set aside.

Saute ham or chorizo with minced onion. Add raw rice and stir to glaze. Add potatoes, pimento, hot chicken broth, clams, and remaining 1/2 teaspoon salt. Stir and simmer for 15-20 minutes. Add peas and cook, uncovered, for 5 minutes longer. Season to taste with pepper.

Transfer into casserole, arranging some of the chicken and shrimp on top of the rice. Cover and simmer over low heat (or bake in the oven at 300 degrees) for 15-20 minutes until liquid is absorbed.

NOTE: Squids and other shellfish can be added.