Ingredients

1 chicken, cut in 6-8 pieces, boned and skinned if desired
Olive oil
1/2 pound boneless pork loin, cut in 6-8 thin scallops
1/2 pound monkfish, chunked
1/2 pound seabass, halibut or other firm-fleshed fish, chunked
8 link sausages
6-8 large shrimp, peeled
3 onions, chopped
4 medium artichoke hearts, halved and sprinkled with lemon juice
1/2 pound squid, cleaned and cut into rings
2 tomatoes, chopped
5 1/2 cups chicken stock
1 pound short-grain rice
1/2 cup fresh or frozen peas
4 red peppers, roasted, peeled and cut into strips
4 cloves garlic, minced
2 sprigs parsley, minced
6-8 threads saffron or 1 teaspoon saffron powder
Salt to taste
24 mussels, cleaned, cooked in salted water until open and shelled

Directions

In a paella, cassola, or other wide, flat-bottom pan, saute the chicken pieces in a small amount of oil until golden-brown, then remove, drain and set aside.

Saute pork scallops and sausages in the same oil until crisp; remove, drain and set aside.

Saute fish and shrimp in the same oil, adding more if necessary, until lightly browned; remove, drain and set aside. Saute the onions, artichokes and squid in the same oil until onions soften slightly, then add tomatoes, stir in well, and add 1 cup stock. Bring to a boil, then reduce heat and simmer for 10 minutes.

Return the chicken and pork scallops to the pan; add rice and pepper strips (reserving 10-12 strips for decoration).

Add remainder of stock, and increase heat to medium-high.

Make a picada (roux) of garlic, parsley and saffron moistened with a few drops of stock; stir into pan.

Stir in fish, shrimp and salt to taste.

When stock is partially evaporated, arrange the mussels, sausages, and reserved red pepper strips on top of the rice, and continue cooking until the rice is done and liquid has been evaporated (about 20-25 minutes total coking time after the remainder of the stock is added).

When the paella is finished, let it stand 5-10 minutes off the heat before serving. Makes 12 servings.

Each serving contain 624 calories; 17 gm fat; 949 mg sodium; 188 mg cholesterol.