Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   4      pounds        chicken pieces
   1      large         onion -- diced
   3                    red bell peppers -- diced
   5      cups          chicken stock
   1      tablespoon    minced garlic
   3      cups          short-grain rice
   2      teaspoons     salt
   1      teaspoon      white pepper
     1/2  teaspoon      saffron
   3      pounds        plum tomatoes -- peeled, seeded and
                        -- chopped
  16      large         shrimp
  16                    clams
  16                    mussels
                        lemon wedges for garnish

Preparation:

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. F