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.
  ~--