sure Here is our basic mixed Paella recipe The paella recipe is for a 13- or 14-inch paella pan. To modify the recipes for larger pans, do the following: * For a 16-inch pan, multiply the recipe amounts by 1 1/4 * For an 18-inch pan, multiply the recipe amounts by 1 1/2 * For a 22-inch pan, multiply the recipe amounts by 2 * For a 26-inch pan, multiply the recipe amounts by 3 * For a 32-inch pan, multiply the recipe amounts by 5 Mixed Paella Serves four (ideal for a 13- or 14-inch paella pan). 4 cups chicken stock; or fish stock more if necessary Pinch of saffron threads, toasted and steeped in 1/2-cup hot stock Salt to taste ` 1/4 cup extra-virgin olive oil 2 Piquillo Peppers cut in 1-inch wide strips 6 medium garlic cloves, peeled 3 oz. lima beans 3 oz peas 3 ox artichoke hearts 1/2 medium onion, chopped fine 1 ripe skinned tomato, grated on the largest holes of a box grater 2 cups medium grain rice 4 skinless chicken thighs, chopped in halves and seasoned with salt and pepper 1/3 lb. shrimp, either peeled or not 1/3 lb. Bay scallops 1/3 lb calamari cut into rings and tentacles 8 small mussels scrubbed 8 small to medium clams In a saucepan, bring the stock to a boil; lower to a simmer. Add the saffron-infused liquid. Remove from heat until ready to add to the rice. Set a paella pan (14-inch diameter) over medium high heat with the olive oil, noticing if the pan sits level. If not, choose another burner or try to create a level surface. When the oil is hot, sauté the chicken pieces until golden and cooked through, 10 to 15 min. Transfer the chicken to a platter and set a side. Meanwhile, pat dry the shrimp, scallops and calamari. Sauté the shrimp and scallops until almost cooked through, about 2 min. Transfer to a plate and set aside. Reduce the heat to medium and sauté the onion and garlic until the onion softens, about 5 min. Add the tomato, season with salt, and sauté until the mixture, called the sofrito, has darkened and is a thick purée, 10 to 15 min. Meanwhile, bring the stock back to a simmer. When the tomato-onion sofrito is ready, add the rice to the pan. Sauté until the rice loses its opaqueness, about 1 min. Increase the heat to medium-high. Pour in 3 cups of the simmering broth (reserving the remaining 1/2 cup) and stir or shake the pan to evenly distribute the rice in the pan. As the liquid comes to a boil, arrange the mussels or clams in the pan, submerging them as much as possible below the level of the liquid. From this point on, do not stir the rice. Cook the paella on medium-high. When the rice begins to appear above the liquid, after 8 to 10 min., reduce the heat to medium low. Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain of rice just below the top layer; it should be al dente. (If the rice is not done but all the liquid has been absorbed, sprinkle a bit of hot broth to the pan and cook a few minutes more.) Arrange the chicken, scallops and calamari in the pan. Add the beans, peas and artichoke hearts. Now add the shrimp and peppers. Cover the pan with aluminum foil and cook gently for another 2 min. to help ensure that the top layer of rice is evenly cooked. With the foil still in place, increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The rice may crackle somewhat, but if it starts burning, remove the pan from the heat immediately. Let the paella rest off the heat, still covered, for 5 min.