1 tsp. dried saffron
4 to 5 c. broth; half chicken, half clam
1 c. olive oil
3 cloves garlic
1 (3 lb.) chicken, cut into 2 inch pieces
Salt & pepper to taste
2 lg. onion, finely chopped
1 sm. jar pimentos
1 jar artichoke hearts
2 c. rice
2 lg. tomatoes; peeled, seeded & diced
2 sm. lobsters, cut into chunks
12 mussels or clams, scrubbed
2 chorizos, or Italian sausages
12 c. cooked green peas

Bring saffron and broth to a boil and keep hot. In a 14 cup casserole or paella pan, heat half the oil and fry the garlic until brown; remove and discard the garlic. Fry the chicken pieces until golden. Season with salt and pepper, turn, and add oil as needed. Add the onions and cook until brown; add more oil and the rice; cook, stirring, about 3 minutes or until rice is slightly browned.

Add tomatoes and simmer over low heat for 3 minutes. Add 4 cups of broth to rice mixture and stir once. Bury lobster pieces, mussels and clams in the rice. Cover and simmer for 12 to 15 minutes, or until rice is done and fish is cooked. Discard any unopened shells. If rice needs more cooking, add broth as needed. Put paella in a preheated 450 degree oven for 10 minutes, uncovered.

Meanwhile, slice and fry the chorizos in two tablespoons of olive oil, reserve. Cut the pimentos in even sections and heat slightly in oil. Mix peas, artichoke hearts and chorizos into paella. Arrange pimentos in a decorative circle over rice. Serve hot. Serves 8.