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You will need a somewhat deep cooking dish. The size depends on the number of portions you wish to make. The amounts of the ingredients are relative and it does not matter if you use more of one and less of another or chose not to use some at all. The vital thing is the preparation of the rice so that it comes out loose

SEAFOOD PAELLA, is without doubt the queen of the paellas, the one with the most authentic flavor of the Mediterranean. If you want to give yourself a treat one day, this is the one to make even though you have not made it before. However I would recommend you begin with either the vegetable or chicken paella which are easier and more economical to prepare.

Ingredients for four persons

½ cup oil
salt
1 large onion
2 green peppers
2 large tomatoes
1 cup rice
2 cups water
2 cloves of garlic
parsley
saffron or yellow food coloring
1 cup rice
2 cups water (utilizing the liquid from the seafood)

SEAFOOD - I will give you some, that although not always easy to obtain, can be replaced for the others which may be easier to find.

1/2 lb. squid cleaned and sliced
1/2 lb. clams (small)
1/2 lb. shrimp
1 lb. mussels
4 prawns
2 fish heads

1º In a pot put 2 quarts of water with a pinch of salt to boil. When it begins to boil add the cleaned clams and mussels and let cook about ten minutes. After 10 minutes take them from the water and set aside. In the same water place the fish heads and let boil for 15 minutes. When they have finished remove and dispose of them, save 2 cups of the broth for later. This will be used later in the paella.

2º Dice the onion and tomato. Put the oil in a large frying pan and heat. Not so hot that it splatters. Add the onion and tomato and fry it gently over low heat until it is reduced to about one quarter of the original quantity. This is the secret to its richness.

3º When this is ready place it in the pan you will use for the paella. To this add the squid, clams, shrimp, and the mussels removed from their shells, (save 4 or 5 in their shell for decoration later). Add the saffron or coloring and mix well. Add the rice uniformly distributed and the water from the seafood. When it begins to boil add the garlic and parsley which have been crushed in a mortar. Finally add the clams on top but covered with broth so that they cook.

The cooking time is about 20 minutes, taste the broth for salt and if needed add a little more. If you see that the rice is a little hard and the dish seems dry add a little water in a uniform manner until it has reached the 20 minutes and the rice is done.

When it is done if you wish you may decorate it so it is served with a nice presentation. On top place the mussels in shell you have saved along with some cooked red pepper and some peas. Do not forget that we not only eat with the mouth but also the eyes.

One last piece of advice... cover the paella with a tea towel about 5 minutes before placing it on the table. This lets it set and gives it the final touch.