Cut the chicken into 10 pieces and cut off the wings, remove the back and reserve for stock. Separate the legs and thighs and quarter the breast. Mix together salt and pepper; season the chicken pieces lightly and reserve the extra seasoning. In a large sauté pan or paella pan (a large heavy skillet with 2 handles), heat the olive oil, brown the chicken on all sides, and let drain on paper towels. Add the onions, garlic, and peppers to the hot oil and sauté for 3 minutes. Stir in the sliced sausage and sauté for 3 to 4 minutes to brown on all sides. Stir in the rice, saffron, and tomato paste. Add the chicken. Pour in wine and 2 cups of hot stock. Bring to a boil over medium heat, stirring constantly. Cover and simmer over medium heat for 10 minutes. Remove the cover and sprinkle in the peas. Sprinkle the shrimp and scallops with the reserved seasoning and arrange over the rice along with the mussels. Cover and simmer over medium heat for 10 minutes more. Add the remaining cup of hot chicken stock, cover, and let stand for 10 minutes on top of the stove. Sprinkle with parsley and serve at once right from the pan. Accompany with crisp greens such as watercress and mushroom salad. If desired, fresh lobster and clams can be included in the paella in addition to, or in place of, the other seafood.
Serves 6 - 8
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