Paella

Peel and devein all shrimp, reserving the shells.

Combine the following in a 3 or 4 quart pot:

• 1 onion, quartered
• 2 garlic cloves, crushed
• 1 carrot, sliced
• 1 bouquet garni
• Six cups fish or chicken broth or water

Bring to a boil, then reduce the heat and simmer for 45 minutes until fragrant. Strain through a strainer lined with cheesecloth and discard the solids. Season broth with salt to taste.

Meanwhile, scrub the littleneck clams and place them in a medium or large saucepot. Add the following:

• 1 cup dry white wine
• 2 garlic cloves, crushed
• 2 tablespoons chopped onion

Bring to a boil and then reduce the heat and cover tightly. Cook for 5 to 6 minutes until all clams have opened. Remove from heat and when they are cool enough to handle, remove the clams from their shells and set them aside. Strain the broth through a fine-mesh strainer lined with cheesecloth into a bowl and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt to taste.

Transfer broth to a saucepan and stir in 3/4 teaspoon crumbled saffron threads. Set aside.

Heat a medium skillet over medium-high heat and add:

• 1 teaspoon olive oil
• 1 pound fresh Spanish chorizo or mild Italian sausage

Cook, turning the sausages until browned and blistered on all sides and cooked through, about 10 minutes. Remove from the heat and cut into 1/2-inch slices. Set aside.

Season the monkfish (or fish combination you are using) with salt.

Set a 12-inch or larger paella pan or braising pan or a 15-inch nonstick skillet over medium-high heat or over hot coals in a kettle barbecue at least 21 inches in diameter. Add 2 tablespoons of olive oil and heat.

Add the fish and sear until the surface is opaque, about 1 minute per side. Remove to a platter. Add all the shrimp to the pan and cook, stirring, just until the surfaces turn pink, about 1 minute. Remove to the platter.

Add 1/3 cup olive oil and one medium onion, chopped, to the hot pan. Cook, stirring, until the onion begins to color. Meanwhile, bring the reserved broth to a simmer.

Add 8 cloves of garlic, minced, and the bell pepper or pimentos to the onion and cook, stirring, for 30 seconds to 1 minute, taking care not to burn the garlic.

Stir in the below and cook until fragrant, about 2 to 3 minutes:

• Three tomatoes, halved, seeded, and grated against the large hole of the grater
• 1 tablespoon sweet paprika
• 1/2 teaspoon salt

Add the following:

• Chorizo
• 3 cups Valencia Arborio rice
• 1 bay leaf
• 1 1/2 cups of peas
• 1 1/2 cups of green beans

Stir until the rice is coated with oil, about 3 to 4 minutes.

Pour in the simmering broth. Add the mussels, pushing them down into the broth.

Arrange the clams, shrimp, and monkfish over the top without pushing them down into the broth. Cook, uncovered, at a moderate bubble, without stirring or poking, for 20 to 25 minutes or until the broth has been absorbed.

Remove from heat, cover with foil or kitchen towels, and let sit undisturbed for 10 to 15 minutes.