SPANISH-PAELLA MADRID

Steps:

• For fresh clams, cover clams in shells with salted water, using 3 tablespoons salt to 8 cups cold water. Let stand 15 minutes and rinse.
• Repeat soaking and rinsing twice. Set aside.
• For fresh shrimp, remove shells from shrimps.
• Split each shrimp down the back with a small knife and pull out the black or white vein.
• Rinse shrimp and dry on a paper towel. Set aside.
• In a paella pan or a very wide skillet, cook sausage 10 minutes or until done. Drain; let cool and slice. Set aside.
• Heat oil in the skillet and brown chicken 15 minutes, turning occasionally. Remove chicken and set aside.
• In a saucepan, heat chicken broth to a boil.
• Meanwhile, brown onion, red pepper and garlic in oil remaining in the skillet.
• Place oven rack on the very bottom, and preheat the oven to 400 degrees.
• Add rice, boiling broth, oregano and saffron to the skillet. Bring to a boil over high heat and then remove.
• Arrange chicken, sausage, shrimp and clams on top of the rice.
• Scatter peas over all. Set the pan in the oven, and bake uncovered for 25 to 30 minutes or until liquid has been ab-sorbed by rice.
• NEVER stir paella after it goes into the oven.
• Remove paella from the oven and cover with a kitchen towel.
• Let rest 5 minutes. Serve at the table directly from the pan.