1 cut-up roasting chicken, about 5 lbs
4 tbsp olive oil
3 garlic cloves, finely minced or crushed
2 cp shopped onions
2 cps raw rice
3 cps boiling chicken stock
12 thin slices Spanish or Italian sausage
24 clams, shucked
24 shrimps, shelled
salt and pepper
3 threads Spanish saffron
3 thsp shredded pimentos
1 - Wipe chicken pieces.
2 - Brown in hot oil in large flameproof casserole with garlic and onions.
3 - Turn to cook on all sides.
4 - Add rice and chicken stock, and bring to boil.
5 - Now add sausage slices, clamsd, shrimps, salt, pepper, and saffron ane bring to boil once again.
6 - Cover casserole and place in oven.
7 - Bake slowly at 350 degrees F. until chicken is tender and rice is done.
8 - Add chicken stock from time to time if needed.
9 - Sprinkle with pimentos and serve hot.
Some of the ingredients may be omitted, but the taste is richer if
you use all. To stretch this dish, add other varieties of fish and
shellfish such as lobster, crabmeat, mussels, and fresh cod.