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Paella

Made with any combination of chicken, fish and seafood. I've been making Paella for years, but was seriously out-done by Louis DeCippio when we stayed with him and Janet not too long ago. He used arborio rice, and that was the difference. Oherwise, I make it as I always have: make a chicken soup, use the stock to make a saffron rice, and add lots of seafood.

Whole chicken, cup up, skin removed
olive oil
minced onion and garlic
arborio rice
saffron
crushed red and black pepper, ground celery seed
1/2 cup peas (if frozen, add with the seafood and avoid smashing)
1/2 cup carrots, diced small
shrimp, clams, mussels
salt to taste

Boil the chicken with the shrimp shells to make about 4 cups strong stock (supplement with bouillon cubes if you like). Remove shells and chicken. Remove meat from bones and set aside. Saute the onion and rice in olive oil until onions are transparent and rice begins to lightly brown, then add garlic, saffron and other ingredients except seafood. Add chicken stock a cup at a time and stir until the liquid is absorbed. Add the seafood and chicken with the last cup of stock.