Paella

Lightly flour the chicken breasts and set aside.

In a large, heavy skillet or stockpot, heat the oil. Add the chicken and brown on all sides, then reduce the heat and continue to cook until the chicken is tender, about 20 minutes.

In 2 separate pans, steam the clams and mussels each in 1 cup chicken broth or water with an unpeeled garlic clove just until the shells open, being sure to discard any that do not open. Drain the clams and mussels and set aside, reserving the broth.

Add the onion and minced garlic to the pan in which the chicken was cooked, and sauté, stirring until soft and golden, approximately 3 minutes. Scrape up the brown bits. Add the rice and cook, stirring, until it turns translucent, approximately 3 minutes. Add the saffron and the reserved clam and mussel broths and remaining 2 cups of broth or water to the rice and season with salt and pepper, to taste. Bring to a boil, then reduce the heat, and simmer the rice until the liquid has been absorbed and the rice is almost done, approximately 15 minutes, adding chicken stock or water if the liquid cooks away too fast.

Add the sausages and tomatoes and mix into the rice. Cook for 5 minutes. Add the shrimp to the rice and cook for 4 to 5 minutes, or until they turn pink. Add the peas; stir.

Arrange the chicken pieces and the opened clams and mussels on top of the rice. Garnish with warmed pimiento strips and serve immediately.