Inspired by Bittmans paella recipe in the New York Times and a never used paella pan, I decided to make one. I was not comfortable cooking the proteins on top of the rice as Bittman suggests. I was unsure of the timing. I wasn't certain that the clams would open at all with this method and was concerned that the shrimps would overcook. I decided to cook all the proteins separately and include the accumulated juices to the rice to keep all the flavors. Suggestions?