Paella

Directions

1. 1
   Sweat the onion with in a thin layer of olive oil on low heat for 1 1/2 hours.
2. 2
   Add the tomato and simmer for 1 more hour.
3. 3
   Let cool and strain.
4. 4
   Set aside the onion/tomato mixture.
5. 5
   Open 30 mussels and 12 clams by covering them with white wine.
6. 6
   Reserve the wine and juice.
7. 7
   Reserve the olive oil to saute more ingredients.
8. 8
   Saute the chicken in olive oil for about 8 minutes.
9. 9
   Set aside.
10. 10
    Saute the squid for 5 minutes in olive oil.
11. 11
    Set aside.
12. 12
    Saute the peppers for 5 minutes.
13. 13
    Set aside.
14. 14
    Add enough water to the reserved mussel and clam juice so it equals 5 1/2 cups.
15. 15
    Flavor the fish stock with salt, pepper, and saffron.
16. 16
    Bring to a boil; add 2 cups of rice.
17. 17
    Add the Sauteed chicken, squid, peppers, and the onions/tomato mixture.
18. 18
    Bring to a strong boil for 4 minutes.
19. 19
    Reduce the heat and add the mussels, clams, and shrimp.
20. 20
    Boil moderately for about 10 to 12 minutes.
21. 21
    Let sit for about 7 minutes.
22. 22
    Then serve.