Time: 2 1/2 Hours
Makes: 8 servings

Ingredients

1/2 pound sweet italian or
large sausage links
Water
3 tablespoons olive oil
4 chicken thighs
4 chicken drumsticks
1 large green pepper, cut
into thin strips
1 garlic clove, slivered
1 28-ounce can tomatoes
1 1/2 teaspoons salt
1/2 teaspoon ground
cinnamon
1/4 teaspoon pepper
1/4 teaspoon saffron
1 1/2 cups regular long-
grain rice
1 2-ounce jar sliced
pimientos, drained
1 pound medium shrimp,
shelled and deveined
1 10-ounce package
frozen peas, thawed
12 mussels in shells

Instructions

1. In covered 12-inch skillet or paella pan over low heat, heat sausages with 1/4 cup water to simmering; cook 5 minutes. Uncover skillet and cook sausages over medium heat until browned, about 20 minutes, turning occasionally.
2. Remove sausages from skillet and cool slightly; cut into 1/2-inch slices. Reserve drippings.
3. In skillet over medium-high heat, in hot drippings and olive oil, cook chicken drumsticks and thighs until lightly browned on all sides.
4. Add green pepper and garlic and cook 2 minutes; stir in tomatoes and their liquid, salt, cinnamon and pepper; heat to boiling. Reduce heat to low; Cover and simmer 30 minutes or until chicken is almost fork-tender, stirring occasionally.
5. In cup, mix saffron with 2 tablespoons hot water; add to chicken mixture. Add rice and pimientos. Over high heat, heat to boiling; reduce heat to medium-low; cover and cook 15 minutes, stirring mixture occasionally.
6. Stir sausage pieces, shrimp and peas into mixture; place mussels on top; cover and simmer 5 to 10 minutes more. The paella is ready when mussels open, rice is tender and all liquid is absorbed. Serve at the table from the skillet.