I use an 18-inch paella pan for the following recipe. If you don't have a paella pan at least that size, cut the recipe in half for a 12-inch skillet.

1/2 pound chicken tenders, cut into bite-sized pieces
1/2 pound jumbo shrimp, peeled and deveined
1/2 pound fresh fish, cut into 1-inch chunks
1/2 pound crab meat
Pinch of saffron
Salt
1/2 cup extra-virgin olive oil
1 cup chicken stock
1 chorizo, sliced
1/2 lb crab meat
1 small can green peas
1 small can lima beans>BR> 1 small can whole kernel corn
1 small can Italian beans
1 small can diced tomatoes
4 cups yellow rice, cooked
Rosemary
Fresh cilantro sprigs, for garnish

Season the chicken and seafood with salt, saffron and rosemary in separate small bowls and toss to evenly coat. Place the olive oil in paella pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the crab and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the crab, vegetables and rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Serve directly from paella pan and garnish paella with fresh cilantro sprigs.