Course : Seafoods From the kitchen of Unknown Cooking Magazine Serves: 8 Print a Recipe Card

2 pounds chicken wings or thighs

2 tablespoons extra-virgin olive oil

1/4 cup extra-virgin olive oil

salt and pepper

1 pound garlicky sausage links

1 large onion -- chopped

2 large red bell peppers -- seeded,

-- cut in thin strips

4 cloves garlic -- minced

1 14 oz can diced tomatoes, undrained

4 cups uncooked rice

3/4 pound chicken wings

1/2 pound large shrimp peeled and deveined -- tails intact

1 1/2 cups frozen peas

1 14 oz can chicken broth

2 lemons -- cut in wedges

2 oval disposable foil pans*