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Paella

1 chicken cut into 8 pieces
1 tsp. salt
1/2 tsp black pepper
1 tsp. oregano
4 cups chicken stock
1/4 gram saffron threads
4 Tbsp olive oil
1/2 lb. spicy Italian sausage
2 onions diced
3 cloves garlic diced
4 tomatoes diced
1 bell pepper diced
2 cups uncooked long grain rice
1 lb fresh or 1 pkg. frozen peas
1 lb prawns
1/2 lb clams in shell, scrubbed
1/2 lb mussels in shell, scrubbed

Heat stock in saucepan; add saffron, remove from heat and let steep.
Season chicken. Saute in olive oil until golden brown. Remove to
paper towel lined plate. Add sausage to pan and brown evenly.
Remove to drain also. Cut sausage when cool enough to handle.

Saute onion and garlic until translucent. Add tomatoes, bell
pepper, rice, chicken, and stock to cover. Simmer 20 minutes. Add
sausages, peas, and prawns. Incorporate well. Cook 5 minutes
covered. Add clams and mussels. Cover and cook an additional 5
minutes. Fluff the rice and serve.

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