Paella

2 Chicken Brests - cut into chunks
4 squids sliced
1 lb shrimp - pealed (keep the shells)
20 clams in shell
1 1/2 cup peas (Frozen)
3 cups rice Uncle Ben's works best
lots of Olive oil
1/2 tomato - diced
1/2 large onion - diced
1/2 Green Pepper - diced
4 Garlic Cloves - minced
1 package Saffron
2 tbl fresh parsley
3 Fire roasted red peppers - can in strips (from jar)
salt (to taste)
4 cups Shrimp Stock
2 cups Chicken stock

Simmer shrimp SHELLS in 4 cups of water for 15 min, keep liquid and disguard shells.  Add chicken stock and salt to stock.

Place minced garlic, parsley and saffron mortar and pestle, grind till well mixed

Lightly brown chicken in Olive oil, remove and set aside (do not fully cook)

We use a 15 inch paella pan and cook on the grill outside.
Heat olive oil in paella pan and add Green pepper, wait 2 min then add onions wait one min then add tomatos.  Cook for five minutes.

Take 1 cup of the stock and add it to the mortar, sir the saffron mix loose and add this back into the other 5 cups of stock just before use.

Add 1/4 cup oilive oil to pan.  Add rice and stir till well mixed.  Add stock with saffron mix and stir in peas stir.  Place sea food and chicken around pan evenly so no one is digging for something they can't find.  Make a design with the red peppers on top of dish.

Cook for 20 minutes.  Let stand for 5 min.  You may need  to rotate the pan while it cooks to ensure even cooking, you should NOT however not stir.  When the rice is done so is the paella.  There may be a little liquid in the bottom of the pan,