1/2 c. olive oil
4 garlic cloves, minced
8 oz. chicken, in 2 inch pieces
6 clams and muscles
8 oz. monkfish, 1 inch pieces
8 oz. squid, cleaned and cut
2 c. rice
8 oz. sweet red pepper, diced
6 oz. diced green pepper
4 oz. diced onion
1 c. fresh peas
3 c. chicken stock
3/4 c. tomato sauce
8 oz. lobster
1/2 tsp. saffron

Heat oil in paella pan. Saute pepper, garlic and onion over medium heat for 2 minutes, but don't let brown. Add chicken pieces, shellfish, monkfish, squid, and rice and saute for 1 minute or until rice is coated with oil and shiny.

Meanwhile, grind saffron in a mortar and pestle, moistening it with a little stock. Add saffron to the pan with remaining ingredients. Bring liquid to a boil and gently simmer for 5 minutes. Place paella in preheated 400 degree oven and cook for 20 to 30 minutes or until rice is soft and the liquid is absorbed. Serve at once with fresh lemon for squeezing. (The paella pan is a large flat open pan with outwardly sloping sides and handles --resembling a giant pie plate.)