Recipe - Paella Para Ella

One half cup Olive oil
1 (2lb) fryer, cut in 8 pcs.
2 Thick pork chops; cubed
2 Thick lamb chops; cubed
1 md Onion; finely chopped
One half md Green pepper; finely chopped
2 Garlic cloves; minced
1 Bay leaf
1 lg Ripe tomato; peeled,
quartered, seeded,
and finely chopped
1 pn Toasted saffron
2 cup Chicken broth; hot
1 tablespoon Salt
One half teaspoon Hot sauce
18 md Raw shrimp
cleaned and deveined
18 Tender raw bay scallops
12 Raw oysters
One half pound Fillet of red snapper
cubed
12 small Clams in shells
One half pound Raw lobster meat; cubed
12 Stone crab claws
4 ounce Canned squids (optional)
1 One half cup Chicken broth; hot
2 cup Long grain white rice
One half cup Dry sherry
Additional dry sherry
for sprinkling
9 ounce Frozen artichoke hearts
12 Canned asparagus spears
2 Whole pimientos
One half cup Cooked small peas
Parsley bouquets for garnish

Pour oil into a large skillet. Heat and brown chicken pieces; remove to
casserole, which should measure 14 inches in diameter. Brown cubed pork and
lamb chops in skillet and remove to casserole. To the drippings, add the
onion and the green pepper. Saute until onion is transparent. Add the
garlic, bay leaf, and finely chopped tomato. Stir to mix and cook 5
minutes. Combine the toasted saffron, 2 cups of hot broth, salt, and hot
sauce. Stir into skillet; bring to a boil, then pour over meat and chicken
in casserole. Again bring to a boil, lower heat, cover, and cook until the
meat is tender (30 minutes). Now, add shrimp, scallops, oysters, cubed red
snapper, scrubbed clams, lobster meat, stone crab claws, and squids (remove
part of the ink of the squids and chop squids coarsely). Cook approximately
15 minutes at moderate heat, or until the shellfish turn pink. Remove stone
crab claws for later use. Half the shell of the clams may be removed if
desired. There should be enough liquid in casserole to measure about 31/2
cups; add more broth if necessary. Stir in the 2 cups of rice and mix well
to distribute evenly in csserole. When it starts to boil, add the One half cup
wine. Cover the casserole and place in preheated 325 degree F oven for 20
minutes. Meanwhile cook artichokes according to direction on package. Drain
and use only 6 to 8 perfect ones. Five minutes before removing casserole
from oven, uncover and place artichokes around edge of casserole. Place the
asparagus spears in between artichokes cartwheel fashion. Place the stone
crab claws in decorative arrangement around the casserole. Cut 1 pimiento
in strips and place over the rice. Fill the remaining pimiento with peas
and place in center of casserole, pressing down to avoid toppling over. Add
parsley bouquets here and there for color. Sprinkle all with dry sherry and
return to oven uncovered for 5 minutes longer. Remove from oven and let
stand for at least 15 minutes before serving. NOTE: In many parts of Spain,
a lemon wedge to squeeze over the paella is served with each portion.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini