Paella Barcelona Style

I'm going to a dinner party Wednesday night at my friend Kathryn's. Lotsa showtunes, handsome guys, mondo food. Everybody was assigned a city and must bring a dish associated with it. I got Barcelona and, after some poking around on the internet, settled on this recipe:

Barcelona Style Paella

3 cups white rice
1 lb franks
16 cocktail size mini franks
8 oz Italian sweet sausage or hard salami, thinly sliced
1/3 cup olive oil
3 garlic cloves, sliced
1 medium onion, coarsely chopped
1/4 teaspoons saffron, crushed
4 cup chicken broth
1 medium tomato, peeled, seeded and diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and cut into thin strips
Bay leaf
Salt and freshly ground pepper

Preheat oven to 350°F.

Cut four franks into quarters length-wise. Slice remaining franks into 3 pieces. Heat 2 tablespoons oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside. Add 1 tablespoon oil and cocktail franks and salami slices. Lightly brown; remove and set aside.

Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes.