Paella Valenciana Mixta

In a medium saucepan, combine the shrimp shells with the water and bring to a boil. Simmer for 10 minutes and strain the liquid, discarding the shells. Place the liquid back in the pot. Add the saffron and chicken broth. Season to taste with salt and pepper. Set aside.

In a large sauté pan or paella pan (about 14 inches works well for this recipe) heat the oil over medium-high heat and brown the chicken for about 4 to 5 minutes. Remove the chicken from the pan.

Add the red pepper and the beans or peas and cook until the pepper is tender and the peas are bright green. Remove these from the pan.

Add a little extra oil if needed to the pan and cook the onions and garlic for 3 to 4 minutes. Add the tomatoes and a pinch of salt and cook until all of the liquid is absorbed and the mixture begins to caramelize (about 15 to 20 minutes). This is your "sofrito."

You may do all of these steps up to several hours prior to finishing the paella.

About 45 minutes before you are ready to dine:

Bring the shrimp and chicken stock to a boil.

Place the paella pan over medium heat, with the sofrito still in the pan. Add the rice and stir it around for 1 to 2 minutes to toast the grains a bit. Depending on the size of your paella pan, you may use one or two burners for the cooking process. (Of course feel free to do this step over your outdoor barbecue or even a smoldering bed of campfire coals!)

Carefully add the simmering stock to the pan. Shake the pan to distribute the rice and the stock. Place the chicken, prawns, tuna, peppers and beans or peas in a decorative fashion over the rice, pushing them down into the stock. Tuck the mussels or clams into the stock. Simmer the paella, moving and spinning it in various positions over the flame to cook it evenly, for about 20 minutes or until the rice is just barely "al dente." Resist the temptation to stir!

If you are uncomfortable with cooking the paella to completion on top of the stove you may finish it in the oven. When the rice begins to expand and come to the surface of the liquid, place the pan in a 425° F oven for the last 10 minutes or so of cooking time. Some chefs choose to put foil on top to trap some of the steam, but I find that quite unromantic! At any rate, whichever method you choose, one of the true signs of a perfect paella is the golden crust that forms on the bottom, called the "socarrat." The best way to achieve this is to turn the heat up just a bit towards the end of the cooking time (or place your oven-finished paella back on the stove for a moment) until you hear the rice crackle. Keep your nose sharply tuned. You want it to smell toasty and golden but not burned.

When the paella is cooked, remove it from the heat, cover it with a towel and let it rest for about 5 minutes to give the rice a little more time to cook. Serve your masterpiece accompanied with lemons, parsley and alioli Sauce (optional).