In a large saucepan combine onion, hot sauce, 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.

Step 2

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, dried mustard, bay leaf, and rice for a few minutes (you may want to add a bit more hot sauce for flavor, being careful not to add too much so as not to overpower the dish). Add chicken back to the skillet on top of rice, tuck in seafood and sausage. Add shrimp/chicken stock, wine, saffron (or substitution), and bell peppers. Cover and simmer 20 minutes. Sprinkle peas on top, cover again, and continue to cook 10 additional minutes. Serve with a sprinkling of chopped parsley, if using, and hot pepper sauce.