Classic Spanish Paella

Step 1: Clean the mussels, removing any dirt, barnacles and the beard. Discard any open or damaged. Place in a bowl, cover with water and soak for an hour or two. Change water during process.

Step 2: Rinse Clams in cold water, place in large bowl, sprinkle with the coarse cooking salt, cover with water and soak for about 1½ hours; Rinse and drain.

Step 3: Shell and devein the Prawns (Can leave some or all tails intact).

Step 4: Combine Wine and Saffron in a jug; leave to stand and intermingle for at least 30 minutes.

Step 5: Prepare Chicken Stock, bring to boil and keep hot on separate ring on cooker.

Step 6: Heat oil in large pan, add chicken and cook on med/low heat until browned and tender; Remove from pan, drain on kitchen absorbent paper and set aside;

Step 7: Add chorizo to same pan and cook, stirring frequently, until browned; Remove from pan, drain on kitchen absorbent paper and set aside;

Step 8: Add butter to same pan, melt, lower heat, add onion and garlic and cook gently, stirring frequently, for 5 minutes or so until soft;

Step 9: Add rice, stirring constantly, for 2 minutes or so or until begins to pop;

Step 10: Add peppers and wine/saffron mixture, again stirring constantly to keep rice grains separate, until wine is absorbed;

Step 11: Add chopped tomatoes, lemon juice, a ladleful stock and continue stirring frequently, to ensure rice grains remain separate, until stock is almost absorbed;

Step 12: Continue adding measures of stock, stirring frequently, until absorbed for about 15 to 20 minutes or so until rice is almost tender;

Step 13: Add mussels, prawns, clams, chorizo and green beans on top of rice mixture, cover, and simmer for some 5 minutes;

Step 14: Add chicken, peas and scallops (if using) and continue to simmer covered another 10 minutes or so until clams and mussels have open and scallops are just cooked through;

Step 15: Stand covered for 5 minutes or so, garnish with parsley, and serve, removing any unopened mussels and clams.