Gus had this first in Valencia.  Then, when we all arrived in Spain and were staying in our old stone cottage in Adrada de Piron, we got some mussels and Mother cooked up a beaudy.  Here now is Gus in full flight.

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Gus's Seafood Paella

Ingredients

3 cups Arborio rice
3 tomatoes
2 lemons
3 stalks celery
1 large onion
6 pc garlic
3 cups chicken broth
1 pinch saffron
1 T Paprika
1 T salt
2 T chopped parsly 
1.5 lb boneless chicken breast
16 pc clams/ mussels
1 lb prawns (20 pc)
3-4 chorizo sausage

We have used clams (above) and mussels in our paellas.

Method

1. Prep the proteins:
Slice the sausage into 1/4 in pieces. Chop the chicken into 1 in pieces and heartily season with salt and pepper. Rub the shrimp with paprika, salt, and pepper and let season in a bowl. Put the clams in a lukewarm bowl of water to remove any sand.

Gus made this dish (and wrote it up) for Father's Day 2015 (ably assisted).

2. Prep the veggies:
Peel and dice the tomatoes, setting aside for later.
Dice the onion, slice up the celery, and peel the garlic cloves.

3. Pull out that large, flat saucepan. Throw in the sausage and cook until the fat juices are spilling and the pieces are slightly browned. Remove and set aside.  
4. Oil the pan with olive oil and add the chicken. When golden brown, remove and set aside.
5. Add the diced onions,  the celery, salt and pepper, garlic, paprika, and the saffron. When the onions have begun to turn brown (3-4 mins), add the tomato and the rice.

6. Add the broth, the chicken and the sausage, and put the top on. DON'T STIR. Cook on high for 12 minutes - you might be able to hear the rice crackling.

7. Position the clams hinge-side down in the stuff, and add the prawns.  It will be hotter on the sides, so put the clams on the outside and prawns in the middle. 
8. Cook for 10 minutes (until the clams open up) with the top on and then sprinkle the parsley over the top and add the chopped lemons.

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