This is one of the most famous dishes in Spain. The rice-based stew of chicken, seafood, sausage and saffron is named for the two-handled, shallow cooking vessel named paellaera, from which it is served.

2 tablespoons olive oil
1 clove garlic
1 frying chicken, cut into serving pieces
1 (6 to 8 ounce) chorizo sausage
3 tomatoes, chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
1 teaspoon paprika
Salt and black pepper, to taste
1 fresh artichoke, cut into eighths, with
choke and tough outer edges removed
3 cups chicken broth
1 cup tomato sauce
2 cups rice, uncooked
1 1/2 teaspoons saffron threads, soaked in warm water
1 pound raw shrimp, peeled
1 cup fresh or frozen green peas
12 large Spanish olives
12 scallops
2 tablespoons chopped pimento
2 pounds cleaned mussels or clams
Fresh parsley
Fresh lemon wedges

Heat oil in a large, heavy iron skillet or paella pan. Add garlic and cook a few minutes; remove and reserve garlic. In the same skillet, brown chicken and sliced chorizo; drain fat. Ad tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo. Cook 10 minutes.

Add chicken broth and tomato sauce. Bring to a boil. Add rice and saffron. Reduce heat and simmer, uncovered, 15 to 20 minutes. Bake 10 to 15 minutes longer.

Add shrimp, peas, olives, scallops, pimento and reserved garlic; tuck in mussels or clams (opening-side up) and reserved garlic. Bake 10 to 15 minutes longer or until mussels are open and shrimp are cooked. Garnish with parsley and lemon wedges.