12 mussels (in shells)
6 little necks
8 oz. cod (cut into 2" pieces)
12 lg. shrimp
2 lb. chourico
2 lb. chicken (cut into 12 serving size pieces)
1 sm. onion, chopped
4 cloves garlic, crushed
2 sm. peppers (red & green shredded)
1 lb. long grain rice
1 lg. pinch saffron (optional)
Salt & pepper to taste
4 c. boiling water
5 oz. frozen peas
4 tomatoes (peeled, seeded & chopped)

Scrub the little necks and mussels well to remove the beards and barnacles. Discard any broken shells.

Place chourico in a saucepan and cover with water, bring to boil and simmer 5 minutes. Drain and slice into 1/4 inch rounds, set aside.

Heat the oil and fry the chicken, browning evenly, remove chicken and place on paper towels. Add chourico, onions, garlic and peppers to the oil in the frying pan and fry briskly for about 3 minutes.

Combine the chourico mixture with uncooked rice and saffron in a large casserole. Pour in the water, season with salt and pepper; bring to a boil. Stir occasionally and allow to boil for 2 minutes. Add the chicken pieces and place in a preheated 400 degree oven for about 15 minutes.

Add little necks, mussels, shrimp, cod and peas; cook for another 10-15 minutes or until rice is tender and little necks and mussels open. Add tomatoes 5 minutes before the end of cooking time and serve immediately.