1 chicken, cut up
1/2 - 3/4 c. olive oil
6 cloves garlic, chopped
1 tsp. paprika
1 lg. onion, chopped
1/2 c. chopped fresh parsley
1 (12 oz.) jar roasted red peppers (pimientos), chopped
1/2 tsp. saffron
1 qt. chicken stock
2 c. rice
1 lb. med. fresh shrimp (shell on)
1 lb. cleaned squid cut in rings
16 mussels or clams
1 c. frozen tiny peas
Lemon wedges

Use paella pan or large skillet.

Heat chicken stock; add saffron. Set aside.

Saute chicken in olive oil until browned and almost cooked. Sprinkle with salt and paprika. Add a few onion slices to prevent spattering. Add 1/2 of the garlic. When garlic is soft, crush in oil with fork. Remove chicken. Add shrimp. Cook until orange and glazed with oil. Remove shrimp and set aside. Add remaining onion, parsley, garlic and red peppers. Cook until soft. Add rice. Stir to glaze with oil. Add broth, little at a time, bring to boil after each addition. Salt to taste. Arrange chicken on top. Add scrubbed mussels or clams. Arrange shrimp and squid on top. Scatter peas last on top. Cover loosely with foil. Continue cooking until all liquid is absorbed, rice is fluffy and mussels or clams have opened. The juice of the lemons is sprinkled on the rice at the table. 8 servings.