Does anyone have a good recipe for paella?

There’s a great one in one of Gordon Ramsay’s cookbooks. Here is it online. Yum!

I responded this question a long ago, here is the answer again:
This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants.

It’s easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken.

Serves: 6–8

Difficulty: Intermediate

Preparation time: 60–90 minutes

Ingredients
1/2 pint of olive oil

10 mussels

10 clams

2 oz boneless pork, diced

2 teaspoons minced garlic

6 oz onions, chopped fine

1 medium tomato, skinned, seeded and chopped

1 small red bell pepper, seeded and cut into thin strips

1 small green bell pepper, seeded and cut into thin strips

1 small yellow bell pepper, seeded and cut into thin strips

32 oz skinless, boneless chicken breasts, cut into chunks

Salt and pepper to taste

1 teaspoon paprika

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/4 teaspoon ground cumin

24 oz lobster claws

24 oz rice

3 cups (48 fl. oz) chicken broth

1/4 teaspoon saffron

2 chorizo sausages, cooked and cut into chunks

10 uncooked shrimp, peeled and deveined

4 oz peas

4 tablespoon capers

Lemon wedges, to garnish

Preparation
Scrub and debeard the mussels and clams, discarding any that don’t close when tapped sharply. Set aside.

Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.

In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.

In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.

Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it’s translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.

Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.

Discard any mussels and clams that have failed to open.

Serve the paella straight from the pan, garnished with lemon wedges.

Wow, my brain read “Does anyone have a good recipe for patella”.

@flameboi: yeah, that was me! i remember asking that question! great recipe!

Here’s one that I got on a site with lots of good reviews:
The Ultimate Paella

Recipe courtesy Tyler Florence

Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min

Level:
Intermediate

Serves:
4 to 6 servings

Ingredients

* Spice Mix for chicken, recipe follows
* 1 (3-pound) frying chicken, cut into 10 pieces
* ¼ cup extra-virgin olive oil
* 2 Spanish chorizo sausages, thickly sliced
* Kosher salt and freshly ground pepper
* 1 Spanish onion, diced
* 4 garlic cloves, crushed
* Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
* 1 (15-ounce) can whole tomatoes, drained and hand-crushed
* 4 cups short grain Spanish rice
* 6 cups water, warm
* Generous pinch saffron threads
* 1 dozen littleneck clams, scrubbed
* 1 pound jumbo shrimp, peeled and de-veined
* 2 lobster tails
* ½ cup sweet peas, frozen and thawed
* Lemon wedges, for serving

Special equipment:

* Large paella pan or wide shallow skillet

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Cook’s note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

* 1 tablespoon sweet paprika
* 2 teaspoons dried oregano
* Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered