Ingredients

1/4 cup finely chopped fresh oregano

1/4 cup finely chopped fresh thyme

1/4 cup finely chopped fresh Italian parsley

3/4 cup olive oil

8 tablespoons dry red wine

1 tablespoon cracked black peppercorns

1 tablespoon ground coriander

8 garlic cloves, minced

1 tablespoon cayenne pepper

2 teaspoons salt

1 teaspoon red wine vinegar

8 chicken legs

• 1 1/2 pound Spanish chorizo or linguiça sausage,* casings removed
• 4 large onions, coarsely chopped
• 1/2 pound tomatoes, cut into wedges
• 8 ounces 1/4-inch-thick ham slices, cut into 2 x 1/4-inch strips
• 2 tablespoons diced salt pork

• 1 pound hot Italian sausages

• 3 1/2 cups chicken stock or canned broth
• 3 cups bottled clam juice
• 1 teaspoon saffron threads, crushed

• 4 cups short-grain rice
• 1 1/2 pounds uncooked large shrimp, peeled, deveined, tails intact
• 16 littleneck clams, scrubbed
• 16 mussels, scrubbed and debearded
• 1 pound 1-inch-thick halibut or sea bass fillets or shark steaks, cut into 1-inch pieces
• 2 bay leaves

• 4 8-ounce frozen uncooked lobster tails (optional), thawed and split lengthwise
• Vegetable oil
• 3 large yellow bell peppers, quartered
• 3 large red bell peppers, quartered
• 3 large green bell peppers, quartered

• 1 10-ounce package frozen peas, thawed
• Limes, quartered
• Lemon, quartered

• *Spanish chorizo, a fresh, garlic-flavored pork link sausage that is milder than Mexican chorizo, is available at Spanish markets. Linguiça, a similar Portuguese sausage, is available at Spanish and Latin American markets.

Description

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