Paella for Four; A Wonderful Spanish Mixed Seafood Stew

Use a 12 inch All-Clad stainless steel pan or equivalent.

A paella pan is not necessary.

Mix the Spice Mix and rub on the chicken and refrigerate for 1 hour.

Let the chicken warm up for 30 minutes before cooking.

Heat half of the oil in the pan to medium high heat and brown the sausage rounds, then reserve.

Add the remaining oil and chicken and brown on all sides, then reserve.

Reduce the heat to medium and add the onions, garlic and parsley to start the sofrito.

Cook for 2 to 3 minutes then add the crushed and drained tomatoes and cook for about 3 minutes while flavors meld.

This base sauce is the sofrito.

Add the rice and stir to mix thoroughly to coat all the rice; about 2 more minutes.

Add back the sausage and chicken.

Pour in the hot water, bring to a gentle simmer and cook for about 5 minutes, stirring occasionally to mix and place the pieces.

Place the clams where you want them in the finished dish and don't stir anymore.

Cook for 5 minutes.

Place the shrimp tails up where you want them to appear in the finished dish.

Cook for about 10 minutes or until the clams are open, the shrimp are pink and the rice is fluffy and moist but not dry.

With a fork, feel the bottom of the dish.

If it has formed a slight crust, called socarrat, it's ready to be served.

If the socarrat has not formed, turn the heat up for 30 to 45 seconds while the crust forms.

Then serve immediately.