The inspiration for this recipe came from a back issue of Food and Wine, but I don't know the year. I have made this a few times but not since New Years Eve. This time I made a few changes and it was my best attempt.
If you don't have a paella pan, try a flat bottom straight sided pan, my sautuese worked great. Dice 1 Medium Sweet Onion and 1 Red Pepper. Rinse 12 Clams (I paid 59 cents each). Rinse 1 1/2 pounds Large Shrimp (I paid $8.99/lb head already removed). Rinse 24 Mussels (I paid $4.99/lb and they weighed less than 1 pound). Rinse 12 Chicken Wingettes. In a separate pan, saute til just browned 1 link of fresh smoked sausage and cut to 1/2" lengths. If you like Chorizo use that instead as it is the proper sausage. It is already cooked so you can add it when you add the peas.
Preheat oven to 350. Heat paella pan or sautuese over medium heat. Add 2 Tbl Oil or enough to lightly coat the bottom of the pan. Lightly brown the wingettes turning a few times. Remove and place on a plate. Add onion and red pepper to the pan and sweat until onion is clear and pepper begins to soften, about 2 minutes. Add 2 Cloves Pressed Garlic. Stir for another minute.
Add 2 Cups Converted Rice (Uncle Ben's) and stir for 30 seconds. Add 1/4 tsp Saffron and stir again. Add 32 oz Chicken Broth. Bury the chicken, shrimp and arrange clams, hinged side down, in the rice. Cover and bake in hot oven for 25 minutes. Remove from oven and add mussels and 1 Cup Frozen Green Peas. Cover and bake for another 5-7 minutes. Remove from oven and uncover. Let rest for 5 minutes before serving.