2 pounds frying chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon lemon juice
2 cloves garlic, minced
6 tablespoons canola oil
2 Italian sausages, cooked and sliced
1 cup onion, chopped
1 cup green pepper, chopped
2 cups rice, uncooked
1/2 cup tomato sauce
3 1/2 cups boiling water -or- fish stock -or- chicken broth
1/2 teaspoon saffron
1 cup frozen peas
1/2 pound raw scallops
3 medium pimiento, sliced

Wash and dry the chicken. Make a paste of the salt, pepper, lemon juice, garlic and two tablespoons of canola oil. Rub onto the chicken pieces. Heat the remaining oil in a large deep skillet and brown the chicken. Add the sausage, onions and green pepper. Cook over low heat for ten minutes, stirring frequently. Add the rice; cook five minutes. Mix in the tomato sauce and water or stock and saffron. Cover and cook over medium heat 20 minutes. Stir. Add the peas, shrimp and scallops; recover and cook five minutes longer. Garnish with pimentos.

Serving Size: 6