Seafood Paella

My dad's a closet gourmet chef.. so when my mom left me, my brother, and my dad to fend for ourselves for dinner one night, we decided to try our hand at Paella.  A multi-step process but so totally worth it.  I will be explaining in urey-recipe terms.. basically meaning not real metric measurements.. you'll see what i mean.. it might be hard to make this at home while just following this recipe..

What we used:
1 large onion
1-2 bell peppers (red/green)
couple garlic cloves
1 can diced tomatoes
3-4 cup rice
1.5lb  chicken breast
4-5 links chorizo sausage (we had spicy ones. yum)
SEAFOOOD delight!! (aka shrimp, scallop, mussels, clams, squid, king crab legs) or any subsection of this.
fillet of tilapia (just because we had it)
chicken stock
water
saffron
paprika
parsley

What we did:
1. Cube the chicken and slice the sausage into 1/2" thickness.  Cook chicken in some olive oil seasoned with salt and pepper.  Set aside chicken and cook up sausage in same pan (no need to have extra dishes to wash)

2. While the meats were cooking, chop onions and peppers and smash the garlic.

3. Once chicken and sausage cooked (slightly undercooked is ok too since they'll be cooking more in the paella), set aside and sear scallops and shrimp.

4. Saute onions, peppers, and garlic in some olive oil in a BIIIIG pan (this pan will be used for the paella)  Once onions translucent, add the rice and coat with the oil.

5. Add canned tomatoes, chicken stock, water, couple shakes of paprika (not sure amount of liquid total because we just kinda followed how we make korean rice..) i would say we did 4.5 cups of rice with 8 cups of liquid...??

6.  While you're waiting for it to come to a boil, wash the shellfish, slice the squid into rings, (we) cut the crab legs into small sections for easy eating.

7.  Once liquid comes to a boil, add crab, clam, mussels, chicken, sausage, and pinch of saffron and mix thoroughly.  Lower heat to a simmer and wait.

8.  When most of the liquid is absorbed, add shrimp, scallop, squid, and whatever else you have that I may have forgotten to mention and mix..  we placed the tilapia on top so it wouldn't be all crumbled.

9.  Cover for last few minutes of cooking and also raise heat a little to get the socarrat (crust of rice at the bottom of the pan)    Add some chopped parsley for garnish and voila! 

10. Dig in :)