1 plumb chicken
1/2 c. butter
1 crushed clove garlic
2 c. rice
1/2 tsp. saffron
4 c. hot chicken stock
2 lobsters
2 doz. shelled shrimp
2 doz. mussels
2 chorizo sausages, sliced
1 c. diced pimentos

Cut chicken into serving pieces and sauté the pieces in butter with clove of garlic until the chicken is a golden brown on all sides. Remove and set aside the chicken. To the juices remaining in the pan, add rice and sauté until the rice is golden. Add saffron and hot chicken stock and cook over a very low flame until all the liquid is absorbed. The rice will be only partly cooked.

Butter a paella dish, an earthen-ware casserole or Dutch oven. Put half the pieces of chicken in the casserole and cover the chicken with 1 lobster, cut into pieces, 1 dozen shelled shrimp, 1 dozen mussels, 1 chorizo sausage, sliced and 1/2 cup diced pimentos. Add half the rice and top the rice with the remaining pieces of chicken. Again cover the chicken with 1 lobster, cut into pieces, 1 dozen shelled shrimp, 1 dozen mussels, 1 chorizo sausage, sliced and 1/2 cup diced pimentos. Cover with the remaining rice and bake the casserole, uncovered, in a moderate oven (350°F) for 45 minutes, adding a little chicken stock from time to time as needed. Garnish with strips of pimento and serve from the casserole and garlic bread and a tossed green salad.

If desired, steamed clams may be used in the paella in place of, or in addition to the mussels. If clams are used, the strained clam broth may then be used instead of chicken stock to moisten the rice in the casserole while it is baking.