6 c Chicken stock

1 lg Whole onion, peeled

1/2 t Saffron threads

1 lb Large shrimp

12 Little neck clams (opt)

1 Broiler/fryer, cut into 9

-pieces (3 1/2 lb) Salt Pepper 1 lb Chorizo sausage

3 tb Olive oil

1 md Onion, peeled and coarsely

-chopped 4 oz Salt pork, coarsely chopped

-(opt) 1 tb Minced garlic

1 c Dry white wine (opt)

1 tb Paprika

1 c Chopped tomatoes

1 tb Chopped fresh Italian

-parsley 3 c Short-grain rice

1 Bay leaf, crumbled

Juice of 1 lemon --------------------------------FOR GARNISH-------------------------------- A handful of frozen peas A few strips of pimiento -or roasted pepper In a saucepan, combine the chicken stock, whole onion and the crushed saffron threads. Cover the pan, and simmer over low heat while you prepare the rest of the ingredients. Peel and devein shrimp. Wash the clams. Rinse the chicken in cold water and pat dry. Slice the chorizo into 1/8" discs. Place in a paella pan or skillet, and cook over medium heat until fat is redered. Remove with slotted spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1 tablespoon olive oil until pink; remove and reserve. Wash or wipe out the pan. Salt and pepper chicken pieces. Brown chicken in 1 tablespoon of oil, turning until all si