1/4 lb. each: hot and mild Italian sausage links, sliced
1/2 c. chopped onion
1/2 c. chopped sweet red pepper
1/4 c. chopped green pepper
2 cloves garlic, minced
1 1/2 c. reg. rice
1 1/2 c. tomatoes, peeled and chopped
2 tsp. salt
1/4 tsp. saffron, crushed
4 c. boiling water
1 lb. fresh shrimp
10 sm. clams in shell
10 mussels in shell
1 (10 oz.) pkg. frozen peas

In large skillet cook sausage, drain - reserving drippings. Season chicken with salt and pepper, brown chicken in dripping, remove chicken, add onions, peppers, garlic, cook until onion is tender, not brown. Stir uncooked rice, chopped tomatoes, salt, and saffron. Stir in boiling water, bring to boil. Stir in cooked sausage.

Turn rice mix into paella pan or 4 quart casserole, arrange chicken atop mixture, bake covered, 375 degrees for 30 minutes. Scrub clams and mussels, place in pan in 1/2 inch boiling water, cover and cook until open, 3-5 minutes.

Thaw and arrange peas, clams, mussels and shrimp atop rice mixture, bake covered, until chicken and rice are done, 15-20 minutes. Garnish with lemon slices, if desired.

Serves 8.