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Ingredients

• 1 quart Homemade fish stock, (or possibly chicken broth)
• 1/2 tsp Saffron
• 4 Tbsp. Extra virgin olive oil
• 6 x Chicken legs
• 2 x Garlic cloves, peeled and finely minced
• 1 lrg Onion, peeled and minced
• 2 c. Uncooked long-grain rice
• 1 x Pickled warm peppers, minced, (up to 2)
• 1 dsh Cayenne pepper
• 1 c. White wine
• 1/2 c. Extra virgin olive oil
• 2 tsp salt, (or possibly to taste) and freshly grnd pepper
• 3 x 1-lb. fresh lobsters, cut up
• 1/2 lb Monkfish, cut up
• 1 1/2 lb Large shrimp, peeled with tail left intact
• 12 sm Clams, well scrubbed
• 24 x Fresh mussels or possibly about 1/2 lb., well scrubbed
• 1 lb Chorizo, cut into slices, (Spanish sausage, available in Spanish specialty shops)
• 4 x Tomatoes, peeled and minced
• 1 1/2 c. Peas, frzn or possibly fresh
• 1 can (4 oz) pimentos, sliced
•     Lemon, cut in wedges for garnish

Description

In The February 1st New York Newsday, There Is A Section On Cooking And A Recipe Was Featured By A Gentleman Named Dick Morales From South Hampton, Long Island On Paella. It Looks…

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