PAELLA
There are three widely known types of paella: Valencian paella, seafood paella and mixed paella, but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans.but as they are comprised of different ingredients they are not officially boath paella,

1. Pour olive oil into a Paellera or a large open frying pan and fry chopped onion and Garlic, then add finely chopped tomato and stir. Add the sliced squid and wine.
2. Boil the clams and mussels in 2 cups of water and salt apart until they open and the sand is freed from the shells and keep all apart.
3. When the wine evaporates add the shrimps to the paellera together with the bay leaf, chopped parsley and coriander, 1/2 tea spoon Paprika, 2 table spoon of canned tomato sauce.
4. Add the Rice and stir for 1 minute. Add one cup of water and one cup of the mussels and clam broth after carefully filtering out the sand. Add one vegetable cube (Optional). Total liquid added should not exceed 2 to 2 1/2 cups.
5. Add the shelled clams and mussels and leave a few unshelled mussels for decoration, then add the Peas and stir all for the last time and let cook on very low fire for 15 minutes.
6. Cut the green pepper, red peppers & zucchini into long shreds then fry slightly in oil and keep for decoration. When the rice is cooked, remove from heat and decorate by putting the remaining mussels along the edge of the Paellera alternating them with lemon slices and place the pepper and zucchini shreds on top of the dish pointing them towards the center, where you place a star shaped half lemon.
7. Cover with a piece of cloth for about 5 minutes before eating.