4 chicken breast halves, skinned and boned
1 tsp. paprika
1 tsp. salt (optional)
1/4 tsp. pepper
3/4 lb. sweet Italian sausage
20 sun-dried tomatoes packed in oil, drained and chopped (about 1 c.)
2 cans (13 3/4 or 14 1/2 oz. each) chicken broth
2 c. converted rice
1 lg. onion, cut in wedges
2 garlic cloves, minced
1/2 tsp. turmeric
1/4 tsp. saffron (optional)
1 lb. med. shrimp, cooked
1 green bell pepper, cut in thin strips
10 steamed mussels (optional)

Cut chicken breasts into 1/2 inch strips. Combine paprika, salt and pepper in small bowl. Add chicken and stir until completely coated with seasonings. Cut sausage in 1/4 inch pieces; remove casing. Pat tomatoes completely dry with paper towel. Add enough water to chicken broth to make 3 3/4 cups. Bring to boil in 12 inch skillet. Stir in rice, onion, garlic, turmeric, saffron, chicken, sausage and tomatoes. Cover and simmer 20 minutes. Remove from heat; stir in shrimp and green pepper. If desired, arrange mussels on top. Let stand covered until all liquid is absorbed, about 5 minutes. Makes 10 servings.