1 whole chicken, cut up
4 extra chicken legs or thighs
1 lg. onion, diced
1 green pepper, diced
3 lg. tomatoes, diced
Minced garlic to taste
2 tbsp. olive oil
1/2 lb. mushrooms, sliced
1 (12 oz.) pkg. sausage links, cooked and cut into bite-size pieces
1 lb. med. shrimp, cooked and cleaned
8-10 c. cooked rice
Pinch of saffron
Salt and pepper to taste
8 clams
8 mussels
Lemon slices

Reserve both legs and thighs from whole chicken and the 4 extra pieces. Bake the remaining chicken pieces in a Dutch oven about 45 minutes at 350 degrees.

Saute the onion, peppers, tomatoes, and garlic in olive oil until vegetables are tender-crisp. Remove to a bowl, and lightly saute mushrooms in same pan. Combine with onion mixture and set aside.

When chicken is done, cool, debone, and cut meat into bite-size pieces. Reserve broth for use in rice preparation, substituting it for part of the water. Add a small pinch of saffron to rice.

Combine sausage, shrimp, and chicken in a large skillet and saute lightly. Fold onion and shrimp mixtures into cooked rice and turn into a greased Paella dish or 9x13 inch casserole; season with salt and pepper.

Meanwhile, oven-fry reserved chicken pieces about 1 hour before serving time. Bake Paella at 375 degrees for 20 minutes; add clams and mussels and bake 10 minutes more. Top with chicken pieces and garnish with lemon slices. Serves 8.

OPTIONAL: Add lobster, dry white wine, hot peppers, peas or pork to Paella.