Source: The New York Times International Cookbook adapted by Barbara Pistrang
3 slices bacon, cut into small squares
2 cups finely chopped onion
3 cloves garlic, finely minced
2 green peppers, cored, seeded and chopped
1 pound Spanish or Portuguese sweet sausage
1/2 pound Spanish or Portuguese hot sausage
3-1/3 to 3-1/2 cups chicken stock, approximately
salt and freshly ground black pepper
12 stuffed green olives (I use more)
1 tablespoon capers (I omit these)
1 tsp. whole saffron crushed or 1/2 tsp. powdered saffron
1 chicken (3 pounds), cut into serving pieces
1 tablespoon paprika
3 T olive oil, or more if needed
2 cups uncooked rice - Uncle Ben's Original Converted Rice works best
1 cup cooked green peas
1/2 pound cooked shrimp
Pimento for garnish
2 pounds mussels or clams, steamed
1. Preheat oven to 400 degrees.
2. Combine the bacon, onion, garlic, and green peppers in a skillet. Slice all the sausages into one-half lengths and add. Cook all together until the onions are wilted.
3. Spoon the mixture into an earthenware casserole and add one-quarter cup of the stock. Add salt and pepper to taste, the olives, capers and saffron.
4. Sprinkle the chicken pieces with salt, pepper, and the paprika. Cook in the olive oil until brown on all sides, then add to the casserole.
5. Rinse the rice in a colander and add to the casserole. Add the remaining stock and cover. Bake thirty-five to forty minutes, stirring once during the baking. When the rice is tender, uncover and reduce the oven heat to 300 degrees. Add the peas and cooked shrimp and cook ten minutes longer.
6. Garnish with pimento and cooked mussels.