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1
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.
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2
Repeat soaking and rinsing twice. Set aside.
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3
For fresh shrimp, remove shells from shrimps.
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4
Split each shrimp down the back with a small knife and pull out the black or white vein.
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5
Rinse shrimp and dry on a paper towel. Set aside.
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6
In a paella pan or a very wide skillet, cook sausage 10 minutes or until done. Drain; let cool and slice. Set aside.
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7
Heat oil in the skillet and brown chicken 15 minutes, turning occasionally. Remove chicken and set aside.
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8
In a saucepan, heat chicken broth to a boil.
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9
Meanwhile, brown onion, red pepper and garlic in oil remaining in the skillet.
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10
Place oven rack on the very bottom, and preheat the oven to 400 degrees.
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11
Add rice, boiling broth, oregano and saffron to the skillet. Bring to a boil over high heat and then remove.
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12
Arrange chicken, sausage, shrimp and clams on top of the rice.
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13
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.
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14
NEVER stir paella after it goes into the oven.
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15
Remove paella from the oven and cover with a kitchen towel.
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16
Let rest 5 minutes. Serve at the table directly from the pan.
