4 Italian sweet sausages (12 oz.), cut into 1 inch pieces
1 med. onion, hopped
1 sm. red pepper, chopped
2 lg. garlic cloves, pressed
2 boneless chicken breasts, skinned and cut into 1 inch pieces
1 1/2 c. long grain rice
2 1/4 c. chicken broth
Salt and pepper
12 med. prawns in shells
Pinch of saffron
2 med. tomatoes, peeled and quartered

Saute sausage in heavy Dutch oven over medium heat 5 to 6 minutes. Reduce heat to medium. Add onion, bell peppers and garlic. Saute until onion is soft, about 6 minutes. Add chicken and saute until lightly browned, 8 minutes. Add rice and saute until translucent, about 2 minutes. Add broth. Season with salt and pepper; bring to boil. Reduce heat to low, cover and simmer until almost all liquid is absorbed, about 20 minutes. Stir rice mixture with fork. Add prawns, tomatoes and saffron. Cover and cook until all liquid is absorbed and prawns are pink, 8 to 10 minutes. Serve Paella with French bread.