1/4 cup olive oil
1 red onion, chopped
1 white onion, chopped
4 cloves garlic, crushed and minced
1 yellow pepper, chopped
1 red pepper, chopped
1 small chicken breast , skinned, boned and cut into bite size pieces
1/2 lb. Jody Maroni's Duck Sausage
1/2 lb. monkish, cut into pieces
1 cup short grain white rice
2 tsp. saffron threads, softened into 1/4 cup hot water
2 tbsp. tomato paste
1 cup chicken broth
1 8 oz can baby clams, drained with juice reserved
1/2 lb. medium-size shrimp
12 mussels
1/2 cup freshly shelled green peas

Heat olive oil in large skillet. Sauté red onion, white onion, and garlic until onions turn translucent. Add yellow pepper and red pepper, and cook, stirring, five minutes more. Add chicken breast and sausage, and sauté until chicken breast is no longer pink. Add monkfish and stir to mix.
Stir in rice. Add saffron with the soaking water, tomato paste. chicken broth, and reserved clam broth. Bring to a boil. Cover tightly and cook over low flame until rice is done, 20-25 minutes. Place shrimp and mussels on top and press to partly submerge in rice mixture. Distribute green peas over all, cover, and continue steaming over low flame until shrimp turns pink and peas bright green, about 10 minutes. Remove from heat, and let sit, covered, at least 30 minutes before serving. Best made 24 hours in advance, refrigerated, and reheated slowly in a warm (350) oven before serving. Serves 4-6.