3 tbsp. olive oil
3 cloves garlic, minced
1 onion, chopped
1/2 tsp. saffron
1 1/2 c. long grain rice
1 (1 lb.) can tomatoes, undrained
3 c. chicken broth
1 1/2 lb. chicken breasts, cooked and deboned
1/2 lb. shrimp, shelled and deveined
1 (6 1/2 oz.) can minced clams with juice
1 c. frozen peas
Hot pepper sauce to taste

In a 10-inch skillet, heat oil with garlic. Add onion, stir to glaze. Stir in saffron, then rice. Add tomatoes and 1 cup broth, pushing rice back and forth in sections to let liquid run under. Cook 10 minutes. Add 1 cup more broth, cook, pushing rice occasionally until liquid is absorbed. Add remaining 1 cup of broth, chicken, shrimp, clams with juice and peas. Cook 10 minutes more and add a few drops of hot pepper sauce. Allow diners to add more hot pepper sauce at the table to suit their own taste. Serves 6.