6 c. chicken broth
1/2 tsp. saffron
1 sm. whole onion
4 (6 oz.) boneless chicken breasts
Salt to taste
1/2 c. olive oil
1/2 lb. boneless pork loin, diced
1/4 lb. chorizo, cut in 1/4 inch slices
1/4 lb. ham, diced
1 med. onion, chopped
4 scallions, chopped
4 garlic cloves, minced
1 red pepper (pimento or bell pepper), seeded and diced
1 lb. baby shrimp
10 clams, chopped
3 c. uncooked short-grain rice such as Valencia from Spain
5 tbsp. chopped parsley
2 bay leaves, crumbled
1/2 c. white wine
1 tbsp. lemon juice
1 1/2 c. green peas
Freshly ground black pepper to taste
8 mussels in the shell
24 thin asparagus spears

Heat broth with saffron and whole onion, bring to a boil, cover, reduce heat and simmer 15 minutes. Remove onion and measure broth -- you need 5 1/2 cups.

Cut chicken into small strips; sprinkle with salt and set aside. Heat oil in a metal paella pan (or large, deep skillet or wok) with about a 15 inch base. Add pork and fry over high heat until golden. Add chorizo, ham and chicken strips and stir-fry about 10 minutes.

Add chopped onion, scallions, garlic and pimento. Saute until onion is wilted. Add shrimp and chopped clams. Add rice and stir to coat well with oil. Sprinkle in parsley and bay leaves. Stir in boiling hot broth, wine, lemon juice and peas. Season with salt and pepper. Bring to a boil, uncovered, 7 minutes.

Bury the mussels in the rice mixture and bake, covered with foil, in preheated 350 degree oven 20 minutes.

Blanch asparagus spears (plunge briefly into boiling water), drain and fan out 4 spears on each of 6 plates. Scoop the rice mixture onto each plate so tips of asparagus show. Place mussels to the side. Makes 6 servings.