Paella Valencia

Ingredients

• 1 lb. mussels in the shell
• 1 lb. small clams in the shell
• 1/2 c. olive oil
• 2 lb. chicken thighs
• 1/2 lb. boneless pork butt, cut 1-inch cubes
• 2 onions, peeled and sliced
• 2 garlic cloves, crushed
• 1 c. smoked ham, cut 1/2-inch cubes
• 1 c. chorizo (Spanish or Mexican), sliced
• 1 red bell pepper, sliced thin
• 2 c. Arborio-style rice
• 3 c. chicken stock (fresh or canned)
• 1/8 tsp. saffron threads, crushed (optional)
• 2 Tbsp. Annatto oil
• 1 tsp. paprika
• 1/2 c. peas, defrosted if frozen
• 1/2 lb. large shrimp, peeled
• 1 c. dry white wine
• salt to taste
• lemon slices for garnish