Broth (only used about 1/2, but will make something with the remainder)

• Shrimp shells from about 2 lb. worth
• 2 tbsp. olive oil (to toast shells)
• Pinch of saffron (needlessly expensive for natural food coloring; feel free to skip)
• 3 bay leaves
• 1/4 onion rough chop
• 4 cloves lightly mashed garlic
• About 1 tsp. whole peppercorns
• 64 oz. chicken broth

Paella Base

• Olive oil (enough to coat bottom of pan and more as needed)
• 6 chicken thighs about 3/4 cooked through and then chopped
• 1 pkg. smoked sausage sliced (had to keep heat level down fer me ma)
• About 2 lb. shrimp shelled and de-veined
• 1/2 onion diced
• 1 red bell pepper diced
• 1/2 bulb garlic minced (fuck off with 2-3 cloves)
• 1-1/2 cups green beans chopped (not a fan of peas)
• 2 cups rice (your preference on type)
• Salt/pepper/sweet paprika to taste

Garnish

• 1 Lemon cut into wedges
• 1 bunch Italian parsley chopped

Side

• Crusty bread with butter

Notes for the rice component: I used as much broth as just about matched everything in the pan, stirred and brought to a boil, simmered (no more stirring!) covered about 15 minutes, uncovered 5, then med-high for 5 minutes to build the crust.