Heat oil in large heavy pan, and lightly brown chicken.
Add mushrooms, onions, pepper, garlic and salt.
Cover, and turn heat low.
Cook slowly 15 minutes.
Sprinkle rice around chicken pieces, and add next 4 ingredients.
Cover, and bring to boil.
Reduce heat, and cook 20 minutes or until rice is tender.
Add peas, cover and cook 8 minutes.
In another pan saute' shrimp in butter or margarine for 5 minutes; then pile on top rice mixture, or stir through.
Add clams.
Reheat thoroughly.
Garnish with sauteed mushrooms, sliced stuffed olives and hard-cooked eggs.
Note: Paella is the specialty dish of Valencia, the name of both a city and a province on the Mediterranean, which is a constant source of the seafood featured in this and many other recipes.
The name "paella'-' actually refers to the large, shallow pan, round or oval but always with side handles, in which this dish is prepared and served.
Paella is a colorful production with many ingredients.
It is too much effort for only 2 or 3 people, but it is ideal party fare.
This recipe can be extended in the Spanish way by adding other suitable ingredients rather than increasing the base.
Spicy smoked sausage is sometimes sauteed separately in 3 or 4 slices and then mixed in.
1 (9-ounce) package partially thawed frozen artichokes may be added at the same time as the peas.
Cut-up boiled fresh lobster meat is another extender heartily approved by the Spanish gourmet.