3 slices bacon, cut into sm. squares
2 c. finely chopped onion
3 cloves garlic, finely minced
2 green peppers, cored, seeded & chopped
1 lb. Spanish or Italian sweet sausage
1/2 lb. Spanish or Italian hot sausage
4 c. chicken stock, approx.
Salt & freshly ground pepper
12 stuffed green olives
1 tbsp. capers
1 tsp. whole saffron, crushed or 1/2 tsp. powdered saffron
1 (3 lb.) chicken, cut into serving pieces
1 tbsp. paprika
1/4 c. olive oil
2 c. uncooked rice
1 c. cooked green peas
Pimiento for garnish

Preheat the oven to 400 degrees. Combine the bacon, onion, garlic, and green peppers in a skillet. Slice all the sausages into 1/2" lengths and add. Cook all together until the onions are wilted. Spoon the mixture into an earthenware casserole and add 1/4 cup of the stock. Add salt and pepper to taste, the olives, capers and saffron. Sprinkle the chicken pieces with salt, pepper and paprika. Cook in the olive oil until brown on all sides, then add to the casserole.

Rinse the rice in a colander and add to the casserole. Add the remaining stock and cover. Bake 35 to 40 minutes, stirring once during the baking. If the rice becomes too dry, add more stock. When the rice is tender, uncover and reduce the oven heat to 300 degrees. Add the peas and cook 10 minutes longer. Garnish with pimiento and serve with a chilled dry white wine or cold beer. 6 to 8 servings.