Time 1 hour 35 minutes
Yields Serves 6

Heat the oil in a large paella pan or 12-inch nonstick skillet over medium-high heat. When hot, add the onion, green pepper, jalapeno and garlic. Cook until the onion is slightly softened, stirring often, about 5 minutes. Add the rice and paprika and cook, stirring, for 2 minutes.


Add the chicken broth, clam juice, white wine, olives, saffron, salt, bay leaf and pepper to taste. Stir well. Bring to a boil. Simmer, covered, until the rice is just tender, about 16 minutes. It’s OK if there’s extra liquid; the rice will absorb it as it stands. Remove from the heat. Stir in the peas and corn. (This can be made a day ahead and refrigerated. To serve, let the rice come to room temperature or warm slightly in a microwave oven.) Taste; adjust the seasoning. Serve at room temperature (right in the paella pan, if using), garnished with lime wedges. Serve the grilled shellfish and chicken on a separate platter.

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