12 lg. raw shrimp
8 clams
8 mussels
1/2 lb. sausage, chourico
2/3 c. olive oil
4 chicken breasts and thighs
1 onion
1/4 c. tomato sauce
3 c. long grain rice
1/8 tsp. saffron powder
1 tsp. salt
1 tsp. garlic powder
1/4 tsp. pepper
1 1/2 qts. boiling water
1 c. frozen peas
1 fresh tomato

Shell and devein shrimp. Scrub clams and mussels. Soak in cold water 30 minutes to remove salty taste. Discard any that open their shells; drain. Peel, seed, and dice tomato.

Place sausage in shallow skillet. Cover with water; bring to a boil. Boil 5 minutes; drain. Remove skin; cut into 1/4-inch rounds. Heat 1/3 c. oil; fry sausage until brown. Remove from skillet and drain.

Add chicken to skillet. Fry 45 minutes or until golden brown and meat is cooked. Remove and drain. Add remaining oil. Peel and chop onion; saute 5 minutes. Stir in tomato sauce; simmer until mixture thickens. Add rice, saffron, salt, garlic powder, and pepper; mix well.

Adding boiling water, mix well. Bring mixture to boil; reduce heat to simmer. Add shrimp, clams, mussels, sausage, and chicken on top of rice mixture. Scatter peas and tomato over rice and meat; cover. Simmer 30-45 minutes or until rice is tender, shrimp turn white, and mussels and clams pop open.

Remove from heat. Cover; let rest 10 minutes for flavors to mingle. Yield 6-8 servings.