1 medium onion, cut into large pieces
1 chicken, cut into pieces, carcass reserved
Salt and pepper
1/4 cup olive oil
2 cloves garlic, chopped
1 medium onion, chopped
2 cups rice
1/2 pound cod fish fillets
1/2 pound raw, peeled shrimp, shells reserved
1 pound clams
1 pound mussels
1 pound linguica, sliced into 2-inch pieces
1 red bell pepper sliced
2 cups shrimp/chicken stock
1/2 cup white wine
1/2 teaspoon saffron or substitute such as safflower, Sazon or Bijol
1 cup frozen peas
Hot pepper sauce

In a large saucepan combine onion, chicken carcass, shrimp shells and enough water to cover all (at least 3 cups), and simmer for approximately 1 hour. Season to taste with salt and pepper. Reserve 2 cups for Paella.
Rinse chicken pieces and pat dry. Season with salt, pepper. Saute in 1/4 cup olive oil until golden. Remove chicken and saute garlic, onion and rice for a few minutes. Add chicken back to skillet on top of rice, tuck in seafood and sausage. Add shrimp/chicken stock, wine, saffron and bell peppers. Cover and simmer 20 minutes. Sprinkle peas on top, cover again and continue to cook 10 additional minutes. Serve with hot pepper sauce.