6 each shrimps, clams, mussels
3 chorizo or any spicy sausage
1 (2 lb.) chicken, cut into pieces
2 tsp. each salt & pepper
1/2 c. olive oil
1/2 c. chopped onions
2-3 crushed garlic cloves
1 med. green pepper
1 lg. tomato
3 c. raw rice (Basmati or UNCLE BEN'S®)
1/4 tsp. saffron or 1 tsp. turmeric
6 c. boiling water
1/2 c. frozen petit pois or sm. peas
2 lemons

Split sausages, boil for 5 minutes, drain and cut into 1/4 inch pieces. Fry chicken. Brown sausages.

Sofrito: Warm a heavy skillet; add 1/4 cup olive oil. Heat until medium hot, add pork sausage, onions, garlic, pepper and tomatoes. Stir constantly until thick. Set aside.

3/4 of an hour before serving, preheat oven to 400 degrees. In a very large heavy skillet or wok, combine sofrito, rice, salt and saffron. Pour in boiling water, stirring constantly, bring to boil over high heat. Remove pan immediately, and arrange chicken, shrimps, clams and mussels on top. Scatter peas over top. Set pan on flour of oven and bake uncovered for 25-30 minutes at 400 degrees.

Remove from oven and drape kitchen towel over top, and let rest 10 minutes. Serve immediately, placing pan on table (be sure to use heat proof trivets underneath).

This is an exciting company dish, and usually served with a tomato/cucumber vinaigrette salad and hearty wine! Bon appetito! Serves 6.