Surf and Turf Paella Recipe | Food Network

Ingredients

• 150 milliliters (5 ounces) extra-virgin olive oil
• 3 cloves garlic
• 1.5 kilograms (about 3 1/3 pounds) onions, cut into fine dice
• 1.2 kilograms (about 2 2/3 pounds) green bell peppers
• 1.2 kilograms (about 2 2/3 pounds) red bell peppers
• 1.2 kilograms (2 2/3 pounds) cuttlefish, diced
• 1.8 kilograms (about 4 pounds) skinned whole tomatoes
• 20 grams (3/4 ounce) chorizo meat
• 6 grams (1/4 ounce) paprika
• 2 grams (.1 ounce) white pepper
• 1 bay leaf
• 8 grams plus 1 teaspoon salt
• 100 grams (3 1/2 ounces) cubed chicken
• 100 grams (3 1/2 ounces) cubed rabbit
• 1 tablespoon green oil (a blend of olive oil, garlic and parsley)
• 150 grams (5 1/3 ounces) rice
• Pinch saffron
• 400 milliliters (14 ounces) fish stock, hot
• 4 clams
• 4 mussels
• 2 langoustines
• 2 prawns
• Chopped fresh parsley, for garnish
• 2 lemons quarters, for serving