1/3 c. salad oil
2 whole chicken breasts, split
4 chicken legs
1 c. chopped onion
1 clove garlic, minced
2 (14 oz.) cans chicken broth
1 tsp. white pepper
3 1/2 tsp. salt
3/4 tsp. tarragon
1/2 tsp. paprika
1 tsp. saffron
2 c. raw regular rice (not instant)
1 (16 to 17 oz.) can tomatoes
3 chorizos (Spanish sausage)
1 1/2 lb. shelled, deveined shrimp
12 littleneck clams or mussels in shells
1 (10 oz.) pkg. frozen peas
1 (7 oz.) can artichoke hearts mushrooms, lobster tails, etc. (optional)
1/4 c. butter, melted

In salad oil in large Dutch oven or paella pan, sauté chicken pieces until golden brown; remove. In same oil, sauté onion and garlic. Add chicken broth, pepper, salt, tarragon, paprika and saffron; bring to boil. Add rice; cook covered over medium heat until 1/2 liquid absorbed. Now, add tomatoes, shrimp, chicken and chorizos; simmer covered about 30 minutes. Meanwhile, steam clams, etc. Add peas and artichoke hearts to mixture. Place clams (lobster tails) on top; pour melted butter over all.