Paella and Jambalaya rice recipe

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.

You certainly can substitute for the beans and peas. That's the beauty of the dish. There are so many regional variations that there really is no one Paella recipe unless you want to make Valenciana. The Valencians get very picky about their way of doing things.

As for the sausage, I like to make something similar to tiny meatballs of loose ground sausage. If you want to use a cased sausage, I would dice small.

Also, if you plan on plating before service, cook some large tiger prawns separately to serve on top. It looks very nice on a plate that way.