6 chicken thighs
3/4 lb. mild or hot sausage
6 lg. shrimp or more
6 clams
1 onion
2 cloves garlic
1 red or green bell pepper
1 lg. tomato
1 tbsp. olive oil
Salt and pepper
1 1/2 c. raw rice
1/4 tsp. saffron
3 3/4 c. chicken stock or canned broth
1/2 c. frozen peas

Cut sausage into slices; peel and devein shrimp. Scrub clams. Chop onion. Mince garlic. Cut pepper in thin strips; peel and chop tomato. Heat oven to 350 degrees. Heat oil in a large frying pan over medium heat. Add sausage and cook until no longer pink inside. Remove to paper towels. Salt chicken; brown on all sides in same pan, about 15 minutes and remove. Add onion, peppers, 1 teaspoon salt, and 1/4 teaspoon pepper; cook until soft, about 10 minutes.

Add tomato and cook 5 minutes. Put tomato to mixture. Rice, saffron, and stock in a large flame-proof baking dish, pot, or Paella pan. Stir together. Push chicken and clams into rice and top with sausage and peas. Bring to a boil over medium high heat, then put in preheated oven and bake, uncovered, until liquid has been absorbed and rice is tender, 35 to 40 minutes. After 15 minutes, add shrimp. Remove; cover tightly with lid or aluminum foil and let stand 10 minutes before serving.