For Paella:
Razor Clams(they present well but your favorite clams will do)
Prawns
EVOO
Chives
Shallots
Rosemary
Small Sea Snails
Garlic
Tomatoes
White Beans(I like Lima and Garrafones)
Sweet Peas
Ground Sausage(whatever kind you like)
Paprika
Bomba Rice
Saffron
Water
Saute sausage and prawns in oil until cooked through. Stir in shallots, garlic, sweet peas, and chives; cook until shallots are soft. Grate tomatoes and add along with beans and Paprika. Stir in water, snails, rosemary, and saffron. Bring to a rapid boil and add clams. Boil until clams open. Lower to low rolling boil until broth reduces by half. Stir in rice. Reduce heat and simmer covered until rice is tender.
That's a mixed Paella. For Paella de Marisco, substitute cuttlefish and red snapper fillets for sausage. Paella Valenciana is a whole different animal involving green vegetables, rabbit, chicken, duck, runner beans, artichoke, and a few other things I can't recall off the top of my head.
I would have included measurements but I don't know how much you need to make and because it always comes out better, for me at least, when ingredients are added intuitively.