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1
Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid.
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2
Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers.
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3
Cover and cook slowly until vegetables are tender.
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4
Remove with a slotted spoon, leaving fat in pan.
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5
Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides.
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6
Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients.
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7
Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice.
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8
(May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove.
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9
Sprinkle in the rice, mixing it down into the liquid with a spoon.
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10
Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice.
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11
When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives.
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12
Again, do not stir, simply push these ingredients down into the rice with a spoon.
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13
Carefully correct seasoning.
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14
Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente.
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15
(It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid.
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16
Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
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17
Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.
