Heat a large flat sauté pan or traditional paella pan.  Add a splash of oil and begin to brown the chicken and sausages, that have been cut in large chunks. Once they have browned set them aside on a plate.  Add the onions to the hot pan and a small splash of oil, sauté until golden. Add the garlic and stir for a few moments. Add tomatoes, breaking them up with a wooden spoon.  Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.  Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.