1/2 lb. sweet Italian or lg. sausage links
3 tbsp. olive oil
4 chicken drumsticks
4 chicken thighs
1 lg. green pepper, cut into thin strips
1 garlic clove, slivered
1 (29 oz.) can tomatoes
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. pepper
1 1/2 c. regular long grain rice
1 (2 oz.) jar sliced pimientos, drained
1 lb. med. shrimp, shelled & deveined
1 (10 oz.) pkg. frozen peas, thawed (or 1 - 14 oz. can artichoke hearts, drained)
12 little neck clams in shells or 12 mussels in shells

About 2 1/2 hours before serving:

In covered 12" skillet or paella pan over low heat, heat sausages with 1/4 cup water to simmering, cook 5 minutes. Uncover skillet and cook sausages over medium heat until browned, about 20 minutes, turning occasionally. Remove from skillet and cool slightly; cut into 1/2" slices; reserve drippings.

In skillet over medium high heat, in hot drippings and olive oil, cook chicken drumsticks and thighs until lightly browned on all sides. Add green pepper and garlic and cook 2 minutes; stir in tomatoes and their liquid, salt, cinnamon and pepper. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is almost fork tender, stirring occasionally.

In cup, mix saffron with 2 tablespoons hot water, add chicken to mixture. Add rice and pimientos. Over high heat, heat to boiling; reduce heat to medium low, cover and cook 15 minutes, stirring occasionally. Stir sausage pieces, shrimp and peas into mixture; place clams on top, cover and simmer 5 to 10 minutes more until clams open, rice is tender and all liquid is absorbed. Serve from skillet. Makes 8 servings.