(El Faro)
Serving four

3 lb. of chicken cut in sixteen pieces
1/2 cup of olive oil
2 tea spoon of salt
1 cup of fine chopped onions
1/2 cup of fine chopped green pepper
1 table spoon of mashed garlic
pinch of oregano
pinch of black pepper
1 small bay leaf
1 ripe tomato peeled, fine chopped
1 table spoon of spanish paprika (pimenton)
20 petals of saffron
3 cups of water
1 cup of chicken consome unflavored
1 lb. of peeled and devained shrimps
1 lb. of scallops
12 clams washed and scrubbed
1/2 lb. of Spanish sausages cut in slices
2 canned red peppers cut in four slices
1 oz. of dry Spanish sherry

In a shallow pan, place and heat oil, saute chicken five minutes, remove.
Add salt, onions, pepper, garlic, oregano, black pepper, bay leaf, tomato, saute for two minutes, add saffron, let it saute until you see a yellow colour, add paprika (pimenton), let it cook for one minute.
Add three cups of hot water and one cup of chicken consome, bring it to boil, add chicken then add 4 cups of rice, place clams on the sides of the pot, put shrimps and scallops over the rice, same for the sausages, cover, let it cook for twenty minutes at low fire.
Taste rice, garnish with red peppers, green peas, sprinkle sherry, cover it and serve.

Dry Rioja White Wine recommended.