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Ingredients

• 4 cups chicken stock
• Juice of 1⁄2 lemon
• 4 large artichokes
• 1 tsp. coarse sea salt
• 1 tsp. saffron threads
• 3 garlic cloves, thinly sliced
• 6 chicken thighs, boned
• 1⁄3 lb. pork loin
• 1⁄2 lb. pork sausages
• 7 oz. cleaned squid
• 1 cup olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, seeded and cut into 1-inch
  pieces
• 1 lb. ripe tomatoes, peeled, seeded and finely
  chopped
• 2 1⁄2 cups risotto-type short-grain rice, such as
  Bomba
• 1 cup shelled English peas, fresh or frozen
• 6 oz. monkfish or hake fillet
• 24 large mussels
• 12 medium shrimp, peeled
• Fresh flat-leaf parsley for garnish

Description

The Name Parellada Crops Up Regularly In Catalan Food Lore, Partly Thanks To Ramón And Ada Parellada, Two Pillars Of The Barcelona Restaurant Scene, And Partly Due To Their Father, Paco. He Owned The Venerable Set Portes Restaurant, Which Was Origina

Williams-Sonoma