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.
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