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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

Originating In Spain's Valencia Region, Paella Is A Dish Of Saffron-infused Rice Cooked With Various Meats, Seafood And Vegetables. It Is Traditionally Made With A Spanish Short-grain Rice; The Best Comes From Calasparra And Is Called Bomba. The Dish Is P

Williams-Sonoma