Paella - cooking recipe

Ingredients

1/4 lb. raw shrimp
1/4 lb. raw little neck clams
1/4 lb. raw mussels
2 Tbsp. Spanish olive oil
3 chorizos or 1/2 lb. Italian sausage
3 Tbsp. Spanish olive oil
1 (1 1/2 or 2 lb.) chicken, cut up
1/2 c. flour or more if needed
1 tsp. salt
1/4 tsp. pepper
1/4 c. Spanish olive oil
1 medium onion, chopped
1 clove garlic, chopped fine
1 green pepper, sliced
1 (1 lb.) can tomatoes, drained
3 c. uncooked long grain rice
1 tsp. salt
1/4 tsp. ground saffron
6 c. boiling water
1 pkg. frozen peas, thawed
1/4 c. sliced pimiento

Preparation

Remove shells from shrimp, leaving tails.
Devein by making shallow incision down the back and running under cold water.
Set aside.
Scrub clams and mussels.
Heat 2 tablespoons olive oil in a skillet.
Prick sausages with a fork to let out steam and cook in skillet until brown.
Pour off oil; add water to cover sausages.
Cover pan and simmer 5 minutes; set aside.
In a separate skillet, heat 3 tablespoons olive oil.
Mix 1/2 cup flour, 1 teaspoon salt and pepper.
Use to lightly coat chicken. Brown chicken until golden.
Set aside.