3 tbsp. oil
1 lg. onion, chopped
2 cloves garlic, minced
12 chicken thighs
1 lb. pork, cut in 1-inch cubes
4 Italian sausage, cut in thirds
Salt and pepper
2 c. rice
4 c. chicken stock
1/2 tsp. Moroccan saffron, threads
1 bay leaf
1/2 tsp. turmeric powder
6 Roma tomatoes, chopped
24 shelled shrimp
3 (8 oz.) Australian lobster tails, cut in lg. chunks
12 clams, shells cleaned
12 mussels, shells cleaned
1 c. frozen peas, defrosted
1/2 c. fresh parsley

Preheat oven to 375 degrees. Heat oil in 18-inch oven proof paella pan. Add onion and garlic. Saute 5 minutes. Add chicken, pork and sausage. Brown. Season with salt and pepper. Add rice, stir to coat. Add stock, saffron, bay leaf and turmeric. Bring to boil. Cover and bake 20-25 minutes.

Add the tomatoes, stir in. Push lobster into rice between chicken and pork pieces. Push shrimp in. Leave tails up out of rice. Cover and bake 10 minutes. Push bottom of clams and mussels into rice. Cover and bake until fish is cooked and shells open. Sprinkle with peas. Bake uncovered 5 minutes. Garnish with chopped parsley. Serves 12.