Paella (2)

Serves Eight

8 chicken legs
3 sausages
4 Tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups long grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

          1 pound shrimp marinated in:
          1 clove garlic, chopped
          1 onion, chopped
          1 Tablespoon parsley, chopped
          1/2 cup oil
          1/2 cup white wine

          1/2 pound fresh mussels
          2 cans artichoke hearts, drained
          1 jar whole pimentos, drained
          5oz. frozen peas, cooked and drained
          1 crab, meat only
          8 lobster claws or crab claws

          2 lemons, quartered

In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes).

Marinate shrimp for at least one hour. Remove from marinade and broil for about four minutes. Add to rice once liquid has absorbed.

Garnish paella with mussels, artichoke hearts, pimentos, peas, crab and lobster meat. Serve with lemon sections.