This recipe comes from Time-Life's “Die Küche in Spanien und Portugal”, published in 1970, a translation of an unnamed English version which was presumably called “The cooking of Spain and Portugal”. From experience, the translations occasionally changed the recipes for local use, so this may not be quite the same as the English edition.

Ingredients

For 6 people.

quantity		ingredient		step
250 g		chorizos or other hard smoked garlic pork sausage		1
12		chicken drumsticks		2
1		lobster, or		3
6		crayfish (langoustes)		3
		freshly ground black pepper
125 ml		olive oil		2, 5
150 g		lean pork without bone, diced into ½ cm cubes		5
75 g		finely chopped onion		5
10 g		garlic, finely chopped		5
1		medium-sized red or green capsicum, pips removed, cut into small strips (about 4 cm long and ½ cm wide)		5
200 g		tomato, finely chopped		5
700 g		uncooked rice (preferably round grain or Arborio)		6
1 g		saffron, powder or strands		6
1 ½ l		boiling water		6
2		teaspoons salt		6
12		big raw prawns		6
12		mussels in their shell		6
2		clams		6
1		squid tube, sliced		6
250 g		baby peas, fresh or frozen		6
2		lemons, cut lengthwise into six pieces		7

Paella can be varied in its ingredients, you can for example add a lobster or leave the clams out, or add rabbit instead of chicken. Diced ham or veal or beef can replace the chorizo and/or the pork. Green beans or artichoke hearts can replace the peas.

Preparation

1. Pierce the chorizos a couple of times with a knife or fork, put into a saucepan with cold water, bring to boil, reduce heat and simmer 5 minutes. Remove from water and cut into ½ cm thick slices.
2. Season the drumsticks with salt and pepper. Heat the olive oil (or normal vegetable oil, if you prefer) in a heavy pan until light smoke appears. Fry the drumsticks golden and reserve.
3. In the same pan, fry the lobster or the crayfish if used, until pink. Reserve on another plate.
4. Quickly fry the chorizo slices in the same pan, then let drip on kitchen paper. It's normal for them to smoke a lot.
5. Prepare the sofrito: pour all the remaining fat from the pan and add some new olive oil. Add the diced pork and brown over high heat. Add onion, garlic, capsicum and tomato. Cook, stirring constantly until the liquid has disappeared and the mixture is thick. Reserve.
6. Half an hour before serving, pre-heat the oven to 200°C or turn on the barbecue. In a paella pan of 35 cm of diameter and 5 to 6 cm height mix the sofrito with the rice, the remaining 1 tsp salt and the saffron. Add boiling water and bring to the boil on strong heat. Remove pan from the flame. Taste and add salt, if necessary. Arrange the chicken, lobster, squid, chorizo, mussels and king prawns on top and sprinkle with the peas. Put into the oven, uncovered, or on the barbecue for about 25 to 30 minutes until all liqid has been absorbed by the rice, so that it is cooked but not soft. As soon as the paella is in the oven or on the barbecue, don't stir it anymore.
7. When it is done, remove from oven or barbecue and cover loosely with a kitchen towel for 5 to 8 minutes. Garnish with the lemon wedges and serve in its pan.