To make seafood paella, combine cooked vegetables with meat and seafood, add rice, simmer until the rice is cooked, and sprinkle with peas before serving. This recipe yields 10 servings.
Peel and dice a yellow onion. Core a red pepper, scrape out the seeds and cut it into thin strips. Seed and dice two large tomatoes. Put a medium pot over low heat, and add 6 cups fish or chicken broth. Let the broth warm while you proceed with the recipe.
Cut 1 1/2 pounds of pork loin into 1-inch cubes. Remove the organs and spine from a 1/2-pound squid, cut off the tentacles and chop the tubes into rings.
Place a large paella pan on a burner over high heat, and coat the bottom with olive oil. When the oil is hot, add the diced onions and tomatoes. Cook until the onions soften, and then add the pork and eight chicken drumsticks or thighs. Cook them until they are browned on all sides, and then add the squid tubes. Cook them for 10 to 15 minutes, stirring frequently.
Add 1 1/2 cups of medium-grain rice. Stir thoroughly for two to three minutes. Crush a pinch of saffron threads with your fingers, and drop them into the warm broth. Stir thoroughly, and carefully pour the broth over the rice. Stir the paella to distribute the solid ingredients evenly.
Place 1 1/2 pounds of mussels around the perimeter of the pan with the pointed ends sticking up. Distribute 1 pound of small clams and 1 1/2 pounds of shell-on shrimp over the surface of the paella. Lay the pepper strips on top, and simmer the paella until the rice is fluffy. In the final minutes of cooking, dot the surface of the paella with 10 ounces of frozen peas.
When the rice is done, take the pan off of the heat, and cover it with foil. Let it rest for up to 10 minutes before serving.