Paella Valenciana Recipe

Ingredients

• 3 saffron threads, crushed (pinch)
• 3 cups chicken stock or broth
• 1/4 cup olive oil
• 1 chicken (2-1/2 lb.), skin removed, cut into 12 pieces
• 5 oz. pork loin , cut into chunks
• 4 cloves garlic , minced
• 1 medium onion , chopped
• 1 lb. Italian sausage or chipolata, cut into 1 inch pieces
• 2 cups valencia or Arborio rice (short grain) , uncooked
• 2 bay leaves
• 1 cup dry white wine (optional)
• 3 medium tomatoes , peeled, seeded and chopped
• 1 tsp. salt
• 1 tsp. pepper
• 12 medium shrimp , cleaned
• 4 oz. squid rings
• 6 oz. monkfish , hake or grouper fillet, skin removed, cut into chunks
• 8 clams , rinsed
• 8 mussels , rinsed, cleaned
• 1 cup frozen green peas
• 2 medium red, green and / or yellow bell peppers , cut into thin strips
• 2 medium lemons , cut into wedges