1/2 c. olive oil
1 (2 lb.) fryer, cut in 8 pieces
2 thick pork chops, cubed
2 thick lamb chops, cubed
1 med. onion, finely chopped
1/2 med. green pepper, finely chopped
2 garlic cloves, minced
1 bay leaf
1 lg. ripe tomato peeled, quartered, seeded, and finely chopped
Pinch toasted Saffron
4-1/2 c. hot chicken broth
1 tbsp. salt
1/2 tsp. hot sauce
178 med. raw shrimp, cleansed and deveined
18 tender raw bay scallops
12 raw oysters
1/2 lb. fillet of red snapper, cubed
12 sm. clams in shells
1/2 lb. raw lobster meat, cubed
10-12 stone crab claws
1 (4 oz.) can squids (optional)
2 c. long grain white rice
1/2 c. dry sherry, plus additional for sprinkling
1 (9 oz.) pkg. frozen artichoke hearts
12 canned asparagus spears
2 whole pimientos
1/2 c. 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 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 squid that contains ink and chop squids coarsely). Add 2-1/2 cups of hot chicken broth.

Bring to a boil; lower heat and cover. 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 the casserole to measure about 3 1/2 cups; add more broth if necessary.

Stir in the 2 cups of rice and mix well to distribute evenly in casserole. When it starts to boil, add the 1/2 cup wine. Cover the casserole and place in preheated 325°F oven for 20 minutes.

Meanwhile, cook artichokes according to directions on package. Drain and use only 6 or 8 perfect ones. Five minutes before removing casserole from oven, uncover and place artichokes around the 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 may parts of Spain, a lemon wedge to squeeze over the paella is served with each portion.

Yields 12 generous servings.