Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    chicken legs
   3      ounces        olive oil
   1      ounce         chopped garlic
   8      ounces        chopped onion
   8      ounces        red pepper -- in small dice
   1 1/2  pounds        converted rice
   1      teaspoon      saffron
  24      ounces        hot chicken stock
  30                    fresh clams -- cleaned
  30                    mussels -- cleaned
  30                    shrimp -- peeled and deveined
   8      ounces        chorizo -- cooked and sliced
   8      ounces        chopped roma tomatoes
   6      ounces        Nicoise olives
   6      ounces        Picholine olives
   4      ounces        scallions -- sliced

Preparation:

Brown chicken legs in olive oil, Transfer chicken to baking pan. Place in 375 degree oven and roast until done. Save oil and juices from the cooked thighs. Saute vegetables in a little oil to start. Add juices from the chicken and place all in large pan with the rice, saffron and chicken stock. Bring to boil, cover, and place in 400 degree oven for 8 minutes. Remove pan from oven and add mussels and clams on top of rice mixture. Cover, return to oven, cooking for 5 minutes. Add shrimp, chorizo, tomatoes and cooked chicken to pan. Cook in oven until shrimp are cooked through and all ingredients are hot. Add a bit of liquid when cooking if Paella looks as if it is getting dry. Remove from oven, add salt and pepper to taste. Place in large serving bowls, like a soup bowl, making sure that each person has some of all the ingredients in their bowl. Garnish with olives and scallions. Serve.