PAELLA 1 doz small hard shell clams, scrubbed 1/2 cup water 6 Chicken Leg or Thighs Salt & Pepper 2 tbsp Olive Oil or Salad Oil 3/4 Lb. Chorizo (Spanish Sausage) casing removed 1 large Onion, Chopped 1 Diced Red or Green Bell Pepper 2 Large cloves Garlic, minced or pressed 2 Cups long grain rice 1/8 tsp ground Saffron(Goya Sazon Package) 1/4 tsp each Basil & Oregano 3 1/2 cups regular strength chicken broth 1 Doz Large Shrimp, shelled (leave tails on) and deveined. Place clams and water in 2 Qt sauce pan. Bring to boil, cover, reduce heat to low, and cook until shells open. Remove from heat and let cool. Remove clams and sent aside reserving liquid. Sprinkle chicken with Salt & Pepper. Heat oil in frying pan, add chicken, cook until brown on all sides. Remove chicken, and set aside. Add sausage and cook until brown, remove and set aside. Add onion, bell pepper, and garlic to pan, cook stirring occasional until onion is soft. Add rice Saffron, basil & oregano; stir to coat rice with drippings. . Transfer rice mixture to shallow 4 Qt casserole. Arrange chicken and sausage over rice. Measure clam liquid, add enough broth to make 4 cups. Pour into a pan and bring to boil, then pour over rice mixture. Tightly cover casserole with foil. Bake 350 degrees approximately 40 Min. Uncover and stir lightly to mix ingredients. Push Shrimp into top of rice. Cover and bake for 10 more minutes. Uncover, add clams and bake for about 5 to 10 more minutes or all liquid is absorbed. Enjoy!!!!