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Ingredients

• 6 (1 pound) hot italian sausage links
• 8 ounces lean pork cut into 1/2-inch cubes
• 6 (1 1/2 pounds) skinless bone-in chicken thighs (may substitute other chicken parts)
• 2 1/2 ounces salt pork cut into 1/4-inch dice (1 cup)
• 2 medium onions cut into 1/4-inch dice (about 4 cups)
• 1 large red bell pepper cored seeded and cut into 1/4-inch diece (about 1 1/4 cups)
• 2 cloves garlic finely minced, plus 2 large cloves garlic, crushed
• 1/2 cup coarsely chopped mushrooms
• 2 medium vine-ripened tomatoes peeled seeded and cut into 1/2-inch dice (about 2 cups)
• olive oil
• 2 cups long-grain rice
• 3 cups water
• 1/2 teaspoon crumbled saffron threads
• 1 dash hot pepper sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 cup frozen peas
• 1/2 cup frozen artichoke hearts
• 8 ounces large shell-on shrimp, deveined
• 1 pound cleaned and trimmed squid cut into 1-inch pieces
• 1 1/2 pounds shell-on lobster tails cut into 2-inch pieces
• 12 littleneck clams and/or mussels
• 1/3 cup dry white wine

Description

This Recipe Represents Project Cookery And 40 Years Of Gleaned Wisdom. According To Jeane J. Kirkpatrick's Son, John, His Mother Would Interview Chefs And Restaurant Personnel About Paella Whenever The Kirkpatrick Family Traveled To Spain. Being Single,

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