1 lb. chicken breasts, cut in sm. pieces
1 lb. scallops
1/2 lb. Italian hot sausage
1 med. onion, chopped
2 med. cloves garlic, crushed
Olive oil
Salt and pepper (not much)
1 c. rice
4 c. chicken broth (either canned or bouillon, dilute canned)
1/4 tsp. saffron
1 lb. shrimp, cleaned
1 lb. steamed clams
2 lobster tails, cut in half or 4 sm. tails
1 sm. jar pimentos, cut in strips
3/4 c. frozen peas

Brown chicken, sausage, and scallops in very large, heavy pot with enough olive oil to cover bottom of pot. (Add more oil as needed to keep meat from sticking.) Remove from pot.

Brown onions in drippings from meat. Add more oil if necessary. Add garlic, saffron, and rice. Stir over medium high heat until rice is browned. Add several dashes of salt and pepper (not very much is needed). This much can be done ahead of time and even kept overnight. Add 3 cups of broth. Return chicken, sausage, and scallops to pan. Cook rapidly for 15 minutes, stirring frequently.

Add shrimp, lobster, clams, and 1 more cup broth. Cook rapidly, stirring frequently for 10 minutes. Add frozen peas. Cook for 5 minutes. Add pimentos and more salt and pepper, if necessary. Cook only about 5 more minutes. Can be kept warm in 300 degree oven for 45 minutes.