My Ultimate Paella #3 - cooking recipe

Ingredients

16 large raw shrimp, shelled and deveined
16 small hard-shelled clams
16 mussels, scrubbed and debearded
3 chorizo sausages, cut into serving pieces
2 lb. chicken, cut into 12 serving pieces
2 tsp. salt
1/2 c. olive oil
1/2 c. onions, finely chopped
4 cloves garlic, finely chopped
1 red or green pepper, cut into strips
1 large tomato, peeled and finely chopped
3 c. raw long grain rice
1/4 tsp. ground saffron or saffron threads (grind with mortar and pestle)
6 c. boiling water
1/2 c. frozen peas, thawed

Preparation

Place sausages in 12-inch heavy skillet.
Add enough cold water to cover them completely.
Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for around 5 minutes.
Drain on paper towels.
Pat chicken dry with paper towels; season with salt and pepper.
In a heavy 12-inch skillet, heat 1/4 cup of the olive oil.
Add the chicken, skin side down, and brown, turning pieces with tongs.
When golden brown, remove to a platter.
Place the remaining 1/4 cup olive oil in 12-inch skillet.
Add the onions, garlic, bell pepper and tomato.
Cook briskly until most of the liquid in the pan evaporates.