Top-ranked recipe named "Yates' Tex-Mex Paella"
If you don't have a large specialty Paella pan you will need a very large skillet, or cut this in to two batches or scale down the recipe. We use a 12" diameter pan with 2.5" sides and it is just barley big enough to handle this recipe at this scale. Remember the rice will double in volume as it cooks.
Heat large skillet with olive oil and brown pork, chicken and sausage while sauteing onions, garlic and green bell pepper
Add rice and then tomatoes, including juices, and mix well. All ingredients should be well covered by liquid. If not, add some chicken broth.
Cover and simmer on medium low for 30 minutes, checking after 15 minutes. If the mixture looks as if all the liquid has been absorbed, add some chicken broth, to keep from burning ingredients, and mix.
Add seafood and mix. Cover and cook another 15 minutes until rice is done and mussel/clam shells have opened.
* We prefer jalapeno sausage available at H.E.B grocery stores in central Texas, U.S.
** Substitute your favorite tomatoes if these are not available to you and/or especially if you don''t like spicy food. Or you can use regular diced tomatoes and add cayenne and other "hot" spices to taste/preference. Hot Picante sauce and Pico de Gallo also work.
*** You can mix and match your favorite seafood; these are just the ones we like. Also, if you don't want to deal with the hassle of raw seafood, you can substitute pre-cooked varieties, just add them to the mix for the last 10 minutes of cooking. If you use canned clams you should drain and rinse them well unless you want an overpowering clam taste. If you do not use clams/mussels in the shell, but rather canned, etc., reduce the quantity to 1 cup of "meat."