Paella - cooking recipe

Ingredients

4 Tbsp. olive oil
1 (2 1/2 to 3 lb.) broiler fryer chicken, cut up
1/2 lb. mild Italian sausage, cut into 1/2-inch slices
1 tsp. crushed red chili pepper
18 medium shrimp in shell
12 small bay scallops, rinsed or 1/4 lb. tiny scallops
2 large onions, minced
3 cloves garlic, minced
1 large green bell pepper, seeded and thinly sliced
2 (1 lb.) cans Italian plum-style tomatoes, drained, seeded and chopped
1 tsp. salt
1/4 tsp. freshly ground pepper
6 c. chicken stock or broth
3 c. long grain rice
1/2 lb. green beans, trimmed
1/2 tsp. saffron threads, crushed
12 small clams, cleaned
12 small mussels, cleaned
1 c. shelled fresh or frozen peas

Preparation

Heat 3 tablespoons of the oil in 14-inch paella pan or heavy ovenproof skillet over medium-high heat until hot.
Add chicken; brown lightly on all sides, 10 to 15 minutes.
Remove chicken with slotted spoon.