Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         small clams -- washed
     1/2  pound         mussels
  18      medium        prawns -- 18 to 24 prawns
                        washed and bearded
   1 1/2  cups          white wine
   2      tablespoons   spanish olive oil
   1      cup           chopped yellow onion
   3      teaspoons     minced garlic
  24                    chicken drumettes
     1/2  pound         chorizo or other spicy sausage in casing -- cut into
                        -- 16-pieces
   1      small         green bell pepper
                        seeded and coarsely chopped
   1                    yellow bell pepper
                        seeded and coarsely chopped
   1 1/2  cups          dry red wine
   1 1/2  cups          long-grain white rice
   3      cups          chicken stock -- preferably homemade
   4                    saffron threads
   1 1/2  cups          frozen or fresh peas
  29      ounces        premium diced tomatoes in puree
   1      teaspoon      kosher salt
     1/4  cup           fresh lemon juice
     1/4  cup           fresh oregano -- chopped, or 1 tbsp.
                        dried leaves
     1/2  teaspoon      crushed red pepper
     1/2  cup           whole or halved large green spanish -- pitted
                        -- olives

Preparation:

Warning: These instructions look more complicated than they actually are. Leave the clams and mussels in their shells, and peel the shrimp, leaving the tails on. Poach the clams, mussels, and shrimp separately in 1/2 cup white wine plus the peelings, tops, and bottoms of the onion, and the stems of the herbs (add wine as needed). Strain nectar, add the garlic and set aside. Set seafood aside. In a large skillet over medium heat, cook onion in oil until softened, 3 - 4 minutes. Add chicken and cook until browned and almost done, about 15 minutes. Add bell pepper and cook until it just begins to soften. Remove everything with a slotted spoon and reserve. Add 1/2 cup wine to the pan, scraping any residue, and simmer for 5 minutes. Meanwhile, cook the rice in the chicken stock with the saffron. When it is done, mix the thawed but uncooked peas into the hot rice. Put tomato, strained nectar, herbs, lemon juice, pepper flakes, remaining wine, and olives into a large saucepan, and add sausage, chicken mixture, and sauce. Simmer for 10 minutes. Add peppers and set aside. Transfer the rice to a large, oven-proof casserole or a paella pan. Add the chicken, sausage and peppers, mixing them carefully into the rice with a fork. Add half the sauce to the rice, mixing it in gently. Arrange the cooked seafood (reheated if necessary) over the top of the Paella. Spoon the remaining sauce over it. Ole! Combine the cooked rice (without peas) and part of the sauce in a large pan, cover with foil and set aside (or refrigerate if it's a day ahead) until about an hour before the guests arrive. Cover the remaining sauce and refrigerate or set aside. An hour before dinner, reheat the sausage/chicken mixture. Reheat the rice, covered, in a 350 oven for 20 minutes. Reheat and hold the remaining sauce. Just before serving, heat the peas, transfer the rice to the warmed serving dish or paella pan, and add the peas, sausage, chicken, etc. Continue with Step 5 (reheat the seafood by steaming it, covered, over very high heat for 2 - 3 minutes