PAELLA with clams, shrimp, and chorizo

This classic saffron-scented dish from Spain is often cooked over a wood or charcoal fire using a special shallow pan. You’ll need a 14-inch (35.5-cm) paella pan for this recipe. You can cook this paella on the stove top, as I’ve done here, or on the grill or in the oven. Paella can contain all manner of meats, including sausage along with fish, shellfish, and vegetables, depending on the whim and budget of the cook. For the rice, look for a short-grain Spanish variety called Valencia, also