CHICKEN, SHELLFISH AND SAUSAGE PAELLA
Yield: 6 to 8 servings

FOR THE SOFRITO:
2 tablespoons olive oil
1 cup (1 medium) yellow onion, minced
1 red or green bell pepper, cored, seeded and cut into strips
1 cup (a 1-pound can) seeded and chopped tomato
1 teaspoon each of dried thyme and basil, crumbled
1 teaspoon cumin seed
1 bay leaf
1 tablespoon minced garlic

FOR THE POULTRY, SEAFOOD AND SAUSAGE:
6 chicken legs, seperated into drumsticks and thighs
Salt and pepper
2 tablespoons olive oil
1/2 pound (about 3 links) Chorizo, Spanish sausage, or linquica cut crosswise into slices
4 1/2 cups chicken broth
1/4 teaspoon ground saffron
3 cups pearl rice
1/2 pound mussels, scrubbed well, beards removed and rinsed
1/2 pound steamer clams
1 dungeness crab, cooked, cleaned and sectioned
1 cup fresh or frozen peas, thawed
Minced fresh cilantro or parsley for garnish
Lemon wedges for garnish

SOFRITO:
In a skillet heat 2 tablespoons olive oil. Add the onion and pepper, and cook until softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated. Set aside.

Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot. Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate. Add the sausage or ham to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate.

To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth to a simmer over modertaely high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish (EXCEPT Dungeness crab) in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth.) Add the dungeness crab and peas and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels and clams have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with the cilantro and lemon wedges.