Paella

Ingredients

6 Chicken Legs
1 and 1/2 Pounds Large Shrimp, peeled
24 Clams, in shell (Mahogany if possible)
1 Quart Chicken Broth
1/2 Cup Olive Oil
1 Large Onion, chopped
2 Teaspoons Salt
4 Tomatoes, peeled, quartered
1 Four Ounce Can Pimentos, sliced
3 Lobster Tails, shelled, cut in chunks
24 Mussels, in shell
1 Pound Chorizo, sliced (hot Spanish sausage)
1/2 Teaspoon Saffron
2 Cloves Garlic, crushed
2 Cups Long-Grain Rice
Freshly Ground Black Pepper
1 and 1/2 Cups Peas, fresh or frozen

Instructions

Clean the mussels and clams thoroughly. About 2 hours before dinner preheat the oven to 325 degrees. Pot chicken broth on to boil. When the broth comes to a boil turn off the heat and add the saffron. Meanwhile, saute the chicken legs in olive oil over medium heat until they are golden brown. Put them aside in a covered dish to keep them warm and juicy. Add garlic and onions to oil and cook over low heat, stirring frequently, until the onion is translucent. Add rice and cook until it is translucent and faintly golden. Absorbing the oil makes it so. Stir lightly with a fork as it cooks. Add chicken broth, salt and pepper and stir to loosen any brown bits at the bottom of the pan. Cover and simmer 10 minutes so the rice will absorb some of the broth. Rub Olive Oil into the largest casserole you own, or 2 smaller ones and put half of the uncooked lobster, shrimp, mussels, clams, sausage slices. tomatoes, peas and pimento. Top this with about 2/3 of the rice mixture. Arrange the chicken legs on top of the rice and add the remaining seafood, sausage, tomatoes, peas and pimento on top and spoon the rest of the rice and broth around these. Cover the casserole and bake for 30 minutes. Look in on it once or twice and if it seems to dry add boiling broth, if you have any extra or boiling water. The liquid must be boiling or you will lower the temperature and the rice will get gummy. After 30 minutes, remove the cover and bake until rice is fluffy, about 10 minutes.