Inland Paella

3 tablespoons olive oil

8 chicken breast halves

8 chicken thighs

4 medium onions -- chopped

3 cloves garlic -- crushed

2 cups rice -- uncooked

3 -4 hot link sausages -- smoked, sliced

5 cups beef broth -- OR chicken broth

pinch saffron salt and pepper -- to taste 1 7 ounce clams -- undrained, minced

1 pound shrimp -- boiled, cleaned

1/2 10 oz pkg frozen peas -- barely cooked

1 4 oz jar pimientos -- drained

Here's a dish to fit a King! Heat oil in large skillet, and brown chicken. Remove to a large, lightly greased casserole and set aside. Add more oil to skillet, and saute onions and garlic until onions are golden and tender. Add rice and saute until golden. Add to casserole. Fry all grease out of sausage slices; add them to casserole. Pour 4 cups of the bouillon in which saffron has been dissolved over the mixture. Add salt and pepper, cover and bake at 325 degrees until chicken is done, about 1 hour. During cooking, check to see if rice has absorbed all the bouillon; if it has, add remaining cup; continue adding bouillon if necessary; the rice should be cooked through, but not mushy. It should also be yellow! Just before paella is done, add clams and their juice, and the shrimp. When fully done, sprinkle top of casserole with cooked peas and pimientos cut in