1/4 c. salad or olive oil
1 big onion, sliced
1 c. raw rice
2 c. bouillon
1/4 tsp. saffron
2 tsp. salt
1/4 tsp. pepper
1 (10 oz.) jar whole clams
2 med. tomatoes, diced
1 (5 oz.) can lobster, drained
1/2 lb. shrimp, shelled & de-veined
1 c. cooked chicken, diced
1/2 lb. boiled ham, diced
1 pkg. frozen peas, thawed
1/2 c. sliced stuffed green olives

Heat oil, add onion and cook over medium heat 10 minutes, stirring frequently. Add bouillon, saffron, salt and pepper and mix well. Cook over medium heat 15 minutes, stirring occasionally. Add undrained clams and remaining ingredients and mix. Heat mixture to boiling point and cook 15 minutes, stirring every once in a while. Turn into oiled casserole and bake 15 minutes at 450 degrees. Makes 6 hearty servings.