Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil
4 lb Chicken pieces
1 lg Onion; diced
3 Red bell peppers; diced
5 c Chicken stock
-OR low-sodium chicken broth
1 tb Minced garlic
3 c Short-grain rice
2 ts Salt
1 ts White pepper
1/2 ts Saffron
3 lb Plum tomatoes
- peeled, seeded chopped
16 lg Shrimp
16 Clams
16 Mussels
Lemon wedges for garnish

HEAT THE OIL in a casserole over medium heat and brown the chicken on
all sides, in batches if necessary. Remove the pieces as they are
done and add the onion and peppers. Cook 5 minutes, stirring.
Meanwhile, bring the chicken stock to a boil in a separate pot. When
the peppers and onions are done, reduce heat to low and add the
garlic, rice, salt and pepper. Stir to coat the rice with the oil.
Add the stock and the saffron. Add the tomatoes. Replace the chicken
pieces, cover and cook for 25 minutes. Add the shrimp and cook
another 10 minutes. If the pot has gotten too dry, add a little water
or more stock. Add the clams and mussels and cook until they open.
Remove from the heat and serve from the casserole. Accompany with
lemon wedges. ~--

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