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Paella
From the kitchen of Sharmagne Leland-St. John

1 large frying chicken disjointed
olive oil
2 cloves garlic minced
1 large Spanish onion chopped
1 1/2 cups rice
1/8 tsp of saffron
1/2 tsp. Oregano
chicken broth
3/4 cup tomatoes peeled and chopped
a dozen jumbo shrimp
a dozen clams
2 spicy Italian or Polish sausages cut into chunks

Brown the chicken pieces in the olive oil.  When browned add the salt
and pepper.  Set the chicken aside.  In the same oil sauté the garlic
and onions, then add the rice tossing until well coated and has turned
a golden colour.  Season again to taste with salt and pepper, saffron
and oregano.  Cover the rice mixture with the broth and boil down.
  Add the chicken, tomatoes, clams, shrimp, and sausage. Add more
boiling broth.  Continue to cook until the chicken and rice are cooked
and tender, and broth is absorbed.

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