1/2 c Olive oil

1 (2-lb) fryer, cut in 8 pcs.

2 Thick pork chops; cubed

2 Thick lamb chops; cubed

1 md Onion; finely chopped

1/2 md Green pepper; finely chopped

2 Garlic cloves; minced

1 Bay leaf

1 lg Ripe tomato; peeled,

-- quartered, seeded, -- and finely chopped 1 pn Toasted saffron

2 c Chicken broth; hot

1 tb Salt

1/2 ts Hot sauce

18 md Raw shrimp

-- cleaned and deveined 18 Tender raw bay scallops

12 Raw oysters

1/2 lb Fillet of red snapper

-- cubed 12 sm Clams in shells

1/2 lb Raw lobster meat; cubed

12 Stone crab claws

4 oz Canned squids (optional)

1 1/2 c Chicken broth; hot

2 c Long grain white rice

1/2 c Dry sherry

Additional dry sherry -- for sprinkling 9 oz Frozen artichoke hearts

12 Canned asparagus spears

2 Whole pimientos

1/2 c Cooked small peas

Parsley bouquets for garnish Pour oil into a large skillet. Heat and brown chicken pieces; remove to casserole, which should measure 14 inches in diameter. Brown cubed pork and lamb chops in skillet and remove to casserole. To the drippings, add the onion and the green pepper. Saute until onion is transparent. Add the garlic, bay leaf, and finely chopped tomato. Stir to mix and cook 5 minutes. Combine the toasted saffron, 2 cups of hot broth, salt, and hot sauce. Stir into skillet; bring to a boil, then pour over meat and chicken in casserole. Again bring to a boil, lower heat, cover, and cook until the meat is tender (30 minutes). Now, add shrimp, scallops, oysters, cubed red snapper, scrubbed clams, lobster meat, stone crab claws, and squids (remove part of the ink of the squids and chop squids coarsely). Cook approximately 15 minutes at moderate heat, or until the shellfish turn pink. Remove stone

crab claws for later use. Half the shell of the clams may be removed if desired. There should be enough liquid in casserole to measure about 3-1/2 cups; add more broth if necessary. Stir in the 2 cups of rice and mix well to distribute evenly in csserole. When it starts to boil, add the 1/2 cup wine. Cover the casserole and place in preheated 325 degree F oven for 20 minutes. Meanwhile cook artichokes according to direction on package. Drain and use only 6 to 8 perfect ones. Five minutes before removing casserole from oven, uncover and place artichokes around edge of casserole. Place the asparagus spears in between artichokes cartwheel fashion. Place the stone crab claws in decorative arrangement around the casserole. Cut 1 pimiento in strips and place over the rice. Fill the remaining pimiento with peas and place in center of casserole, pressing down to avoid toppling over. Add parsley bouquets here and there for color. Sprinkle all with dry sherry and return to oven uncovered for 5 minutes longer. Remove from oven and let stand for at least 15 minutes before serving. NOTE: In many parts of Spain, a lemon wedge to squeeze over the paella is served with each portion.