Fion's version of Paella

The authentic variety of rice for Paella is called Calasparra.
Unfortunately it costs much more and difficult to find here in Taiwan.
Some people may use Itailan risotto rice, Aborio, to replace with Calasparra.
I found Aborio takes longer to cook through coz it is just like a sponage.
Today I use Taiwanese rice instead coz it will shorten the cooking time.
I couldn't get hold of the Spanish sausage (Chorizo) here in my hometown so I use spicy German sausage instead.
Here is how I prepared the Paella.

Step 1: Mix the chicken stock, whie wine, bay leaf along with saffron, paprika. No need to heat the liquid to boiling. You may cook the clam at this stage. Take out the clam and set them aside for later.

Step 2: Heat the pan to brown the chicken drumstick which I've marinated overnight. No need to cook through the chicken coz they will join the rice shortly.

Step 3: Set the chicken aside. Use the same pan to stry fry the sofrito paste with the rice and sausage. Then add the stock with the chicken arranging in the way you like.

Step 4: Put the lid back on and simmer for 10-15 minutes.

Step 5: Add the squids. Simmer for another 5 minutes.
Step 6: Add the prawn and the yellow lemons. Simmer for 3 minutes.
Step 7: Add the clams which have been pre-cooked in the stock.
Step 8: Sprinkle chopped parsley over the paella.