1 whole chicken, cut into pieces
1 lb. shrimp, peeled
1/2 lb. sausage
1 lb. mussels
5 c. chicken stock
2 c. rice
2 tomatoes, peeled and chopped
1 green bell pepper, chopped
1/2 tsp. saffron threads
1 onion, chopped
1/3 c. olive oil
1 tbsp. chopped garlic
1/2 c. pimentos
1/2 c. green olives
1 c. green peas

Heat the olive oil in an oven-proof paella pan over medium heat. Season the chicken with salt and pepper. Fry the chicken pieces (both sides) in the hot oil until they're golden and about 3/4 done. Remove the chicken from the pan.

Add the onions to the pan and saute until tender (3-4 minutes). Add the sausage and peppers and cook an additional 2 minutes. Add the rice and garlic, making sure everything is stirred so the rice is thoroughly coated with oil.

Add the chopped tomato, pimentos, green olives and chickpeas, stirring until all the vegetables are evenly distributed through the rice. Season with salt and pepper.

Preheat oven to 350 degrees. Return the chicken to the pan, add the stock, mussels, and shrimp, then cover. Simmer for 5 minutes. Bake, covered, in the oven for 20 minutes.

Combine the chicken stock and saffron in a pot and bring to a boil.