1 med. tomato
4 c. chicken stock
1 c. clam juice
1/2 tsp. saffron threads
1/3 c. olive oil
1 (3 lb.) chicken, cut in pieces
Salt and pepper to taste
1 c. onions, diced
1/4 lb. sausage, sliced 1/2 inch
1/2 c. green pepper, diced
2 c. converted rice
1 tbsp. minced garlic
1/2 c. pine nuts
1/2 c. green olives
3/4 c. cooked chicken peas
16 little neck clams in shells
16 mussels in shells
1/2 lb. lg. shrimp, peeled and deveined

Bring 4 cups salted water to a boil. Drop tomato into the water for 15 seconds, then plunge it into ice water and peel skin, remove skins and chop into 1/2 inch pieces.

Combine chicken stock, clam juice and saffron in a saucepan and bring to a boil, remove from heat. Heat the olive oil in an ovenproof pan over medium heat. Season the chicken with salt and pepper. Fry the chicken pieces on both sides in the olive oil, remove the chicken from the pan and add the onions to the oil, saute until tender.

Add the sausage and peppers and cook 2 minutes. Add garlic and rice, be sure to stir everything so the rice is thoroughly coated with oil. Add the chopped tomato, pine nuts, green olives and chick peas, stirring until all the vegetables are evenly distributed throughout the rice. Season with salt and pepper.

Preheat oven to 350 degrees. Put the chicken in the pan, add the stock and clams. Then cover, simmer 5 minutes. Add the mussels and simmer another 5 minutes. Bake covered for 15 minutes.