Paella Valencia - cooking recipe

Ingredients

1 lb. mussels in the shell
1 lb. small clams in the shell
1/2 c. olive oil
2 lb. chicken thighs
1/2 lb. boneless pork butt, cut 1-inch cubes
2 onions, peeled and sliced
2 garlic cloves, crushed
1 c. smoked ham, cut 1/2-inch cubes
1 c. chorizo (Spanish or Mexican), sliced
1 red bell pepper, sliced thin
2 c. Arborio-style rice
3 c. chicken stock (fresh or canned)
1/8 tsp. saffron threads, crushed (optional)
2 Tbsp. Annatto oil
1 tsp. paprika
1/2 c. peas, defrosted if frozen
1/2 lb. large shrimp, peeled
1 c. dry white wine
salt to taste
lemon slices for garnish

Preparation

With a paring knife or a pair of pliers trim or pull off the fuzzy beards from the mussels.
Rinse the clams and mussels well and soak them in cold water for 1 hour.
Drain, leaving any sand behind.
Heat a 15-inch round paella pan or a large frying pan.