---------- Recipe via Meal-Master (tm) v8.02
       Title: MICHAEL'S PAELLA
  Categories: Main dish, Seafood, Poultry
       Yield: 10 servings
     1/4 c  Olive oil
       4 lb Chicken pieces
       1 lg Onion; diced
       3    Red bell peppers; diced
       5 c  Chicken stock
            -OR low-sodium chicken broth
       1 tb Minced garlic
       3 c  Short-grain rice
       2 ts Salt
       1 ts White pepper
     1/2 ts Saffron
       3 lb Plum tomatoes
            - peeled, seeded & chopped
      16 lg Shrimp
      16    Clams
      16    Mussels
            Lemon wedges for garnish
   HEAT THE OIL in a casserole over medium heat and brown the chicken on all
   sides, in batches if necessary. Remove the pieces as they are done and add
   the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the
   chicken stock to a boil in a separate pot. When the peppers and onions are
   done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to
   coat the rice with the oil. Add the stock and the saffron. Add the
   tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add
   the shrimp and cook another 10 minutes. If the pot has gotten too dry, add
   a little water or more stock. Add the clams and mussels and cook until they
   open. Remove from the heat and serve from the casserole. Accompany with
   lemon wedges.