Presoak a clay pot, top and bottom, in water for 15 minutes.
Saute the onions, mushrooms, green pepper, and garlic in the olive oil until the onions turn golden brown, then remove from the oil and set aside. In the same frying pan, brown the chicken parts on all sides. Sprinkle with salt and pepper and set aside, then brown the cut-up sausage and set aside.
Add the chicken broth to the frying pan, bring to a boil, and add the paprika, basil, oregano, and saffron (diluted in
Add the onion-mushroom-pepper mixture, tomatoes,
Cover the pot and place it in a cold oven.
When the 35 minutes is up, remove the pot from the oven and add the clams. Return the covered pot to the oven and cook an additional 15 minutes.
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