Paella is arguably Spain's most famous dish. My introduction to it came from a Spanish Gypsy family I knew back in my circus days. Whenever there was a potluck party, everyone would wait in anticipation for Momma Muñoz's Seafood Paella. This hearty recipe had everything you needed in one dish -- chicken, sausage, vegetables and a plethora of seafood, not to mention exotic spices and complex flavors.

While I never got Momma Muñoz's recipe, I have tried to recreate it, with great success (in my humble opinion). My version has more seafood than hers, and more than you're likely to find in most restaurants, or anywhere in Spain for that matter. That's because I'd personally rather have more protein and less rice. For an authentic version, reduce the seafood measurements.

Saffron is the magic ingredient that makes paella paella -- giving it its unique color and distinctive flavor. Made from crocus flowers, it can be pricey, but you only need a small amount of saffron (much less than in the preparation photo below). I have found you can get reasonably priced saffron at Cost Plus Markets or Trader Joe's stores (if you are lucky enough to have these chains in your area). Supermarkets tend to be much more expensive, if they carry saffron at all. Some people save money by substituting turmeric for saffron in paella recipes, which will yield a similar color, but a different flavor. It's still a tasty dish made with turmeric, but not truly paella.

This recipe makes a lot of food -- serving 14 to 18 (depending on their appetites), so it's perfect for entertaining a big crowd.

Tips:
To clean clams and remove all traces of grit, place clams in a large pot and sprinkle with about a cup of cornmeal. Cover with ice water and let stand for at least an hour. Rinse and proceed with recipe.

A large wok makes a great pan for cooking paella.

Heat 2 tablespoons of olive oil in a large wide skillet, paella pan or wok over medium-high heat. Remove chorizo from its casing and cook until browned, about 1 minute. Drain chorizo on paper towels. (Photo 1)

1.

Pat chicken thighs dry with a paper towel and season both sides with salt and pepper.
Add remaining 2 tablespoons of olive oil to pan. Cook chicken until browned, about 5 minutes per side. (Photo 2) Remove chicken from pan and reserve.

Reduce heat to medium and add rice to pan. Stir rice constantly while cooking for about 2 minutes. (Photo 3)

2. 3.

Add onion, peppers, garlic, fennel and crushed red peppers, Cook and stir for about 3 minutes, until vegetables are softened. Add wine and cook for another minute. Add chicken stock, saffron and thyme. (Photo 4)

Taste liquid for seasoning and add salt and pepper as necessary.

Stir in reserved chorizo and chicken, add Pastis or Pernod Make sure there is about 1/2 inch of liquid covering the rice at this point, add more chicken stock if necessary. (Photo 5)

Place the pan in the oven for about 20 minutes.

4. 5.

In the meantime, bring about 3 or 4 cups of water to a boil in a large pot. Add the shrimp, clams and mussels and steam for about 4 to 5 minutes, or until shellfish are opened and shrimp are pink. Drain. Discard any clams or mussels that have not opened.

Remove paella from oven, the rice should still be slightly wet. Stir in shrimp, clams and mussels, sprinkle with chopped parsley, garnish with lemon slices, and serve.