Source: Al Dente's, Scottsdale, Arizona

1/3 cup olive oil
2 pounds white onions
2 1/2 pounds tomatoes
2 pounds green peppers
16 manila clams
8 mussels
1 pound squid
8 jumbo shrimp
1/2 pound Spanish chistorra
1 pound chicken
1 1/2 cups short rice
Touch of saffron
2 liters chicken broth

Heat oil in a shallow clay casserole or large skillet. Add onions and saut?slowly over low heat, adding tomatoes, peppers, chistorra, chicken, squid, clams, shrimp, mussels and saffron.

Add rice and chicken broth. Cook for about 25 minutes.

Let stand 10 minutes before serving.