2 (3 lb.) chickens, cut up
2 cloves garlic, minced
4 tbsp. olive oil
1 1/2 lbs. sweet Italian sausage
6 lobster tails, halved
2 lbs. raw shrimp
2 c. long grain rice
4 c. chicken broth
48 med. mussels
1/4 tsp. saffron

Parboil and slice sausages. Peel and de-vein shrimp. Salt and pepper the chicken. In large pan with a lid, saute the garlic in oil. Add chicken and brown. When almost done, about 20 minutes, add sausage and cook 5 minutes. Next add lobsters, cook 10 minutes; add shrimp and cook 5 more minutes. Put rice in pan, stir saffron into liquid and pour it over the rice. Stir well and put lid on the pan. Cook slowly until rice is tender. Finally add mussels and cover again to steam open mussels.