1 1/2 c. oils (olive and salad)
3 lbs. chicken pieces
1 c. finely chopped onion
1/2 c. finely chopped bell pepper
1 ripe tomato, chopped
1 tbsp. minced garlic
1 1/2 tsp. salt
1 tsp. whole oregano
1/4 tsp. pepper
1 sm. bay leaf
Pinch saffron
1 tbsp. paprika
4 c. hot water
3 tsp. chicken base
4 1/2 c. raw converted rice
3 lbs. seafood clams, crab legs in shell, shell shrimp
1 lb. Spanish sausage or Italian sausage
1 can stewed tomatoes
1 lb. can kidney beans, rinsed
Parsley and lemon to garnish

Heat oil in pan or 14 inch skillet. Add chicken and saute until lightly brown. Remove to platter. In same oil, saute onion, pepper, tomato, garlic, add salt, pepper, oregano and bay leaf. Stir well, add saffron and paprika, stir well. Add hot water and base, bring just short of a boil, add rice, stir, add chicken. Cover and cook 15 minutes. Place any shellfish used around sides of pan, sausage in next ring. Cover and cook on low heat for 20 minutes. Add fish and beans, and as much tomato as you feel it needs so as not to cook completely dry. Cover and cook 12 to 15 minutes, until fish is done. Garnish with lemon and parsley.