Instructions: * Note: Look for the cantimpalitos, bilbao and butifarrita sausages at Spanish markets, where youll also find pimenton (Spanish paprika), saffron, Spanish rice and canned Spanish red peppers.

Heat the oil in a paella pan or very large skillet over high heat until it starts smoking. Cook the shrimp and calamari until the shrimp turns slightly pink and the calamari turns slightly white on both sides, 2 minutes. Make sure you do not overcook the seafood. Remove the seafood and set aside.

Add the sausages, chicken and pork and cook over medium-high heat 8 to 10 minutes. Remove the meats and sausage from the pan and set aside.

Cook the tomato, green onions and garlic in the paella pan over medium heat until fragrant, about 3 minutes, then add the pimenton, saffron and rice and stir well. Add the water, salt and meats to the pan. Add the mussels and clams. As soon as the shells begin to open - about 3 minutes for the mussels and 10 minutes for the clams - remove them and put them in another pot, covered.

Cover and cook until the water is absorbed and the rice is al dente, 20 to 25 minutes. After 10 minutes of cooking, add the calamari, shrimp, clams, mussels, green beans, peas and peppers. Stir well. You may have to add a little water as the rice cooks.

This recipe yields 8 servings.

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