Paella is a Spanish dish of saffron-flavored rice combined with a variety of meat and shellfish such as shrimp, scallops, squid, crabmeat, mussels, clams, and chorizo. It's named after the special two-handled pan--also called paella - in which it's prepared and served. The pan is wide, shallow and 13 to 14 inches in diameter.

Procure a large oven proof skillet to be used for the sauteéing, baking, and serving:

Preheat oven to 375°F. In 1" of water, steam clams and mussels until just opened. Remove them immediately. Combine the water from the steaming, the clam juice, and enough water to make 5 ½ cups of liquid, and bring to a boil.

Sauté the sausage until cooked, if not already cooked. Remove the sausage and set aside. Add and sauté the onions, red pepper, and garlic in the olive oil until soft. Stir in the paprika, saffron, salt and pepper. Add the tomato to the peppers, and sauté until hot. Stir in the uncooked rice and sauté for 3-5 minutes. Add the hot clam juice and mix well. Cook over moderate heat, uncovered, for 5 minutes without stirring.

Stir in the chorizo, squid, crabmeat and fish. Pat the entire top into a flat, even, but still loose surface. Arrange the shrimp, scallops, and artichokes, and press into the rice. Bake uncovered for 15 min, or until rice and seafood is just cooked.

Arrange and press the clams and mussels, open side up, into the rice. Sprinkle the peas over the top. Bake for 5 more min.

All of the above species and quantities are just a suggestion; use whatever is available and to your liking - more variety is more fun! However, do not use oysters as their unique taste clashes with the others.