1/4 c. olive oil
1 or 2 lbs. frying chicken cut into small pieces
Water
1 can chicken broth (14 1/2 oz.)
2 tbsp. chopped onion
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. powdered saffron
2 cloves garlic, minced
1/2 lb. chorizo or sweet sausage, cut into thick slices
1 1/2 c. uncooked rice
1 lb. med. shrimp, shelled, deveined
12 sm. clams, in shell
1 c. partially thawed frozen peas
1 whole pimento, cut into strips

Pour oil into skillet and beat, brown chicken parts. Add enough water to broth to make 3 cups liquid. Pour 1 cup in fry pan. Stir in onion, salt, pepper, saffron and garlic. Add sausage. Cover fry pan, simmer 25 minutes. Sprinkle rice over chicken mixture then pour in remaining 2 cups broth. Arrange shrimp and clams over mixture and sprinkle with peas. Cover and simmer until rice is cooked and liquid absorbed about 25 minutes. Garnish with pimento. Serve from cooking pan. Yield 4 to 6 servings.