Categories: Fish/sea, Spanish, Chorizo, Sausages 
      Yield: 8 servings 
  
      8 c  Fish or Chicken Stock               4 c  Rice 
      1 tb Saffron Threads                     4    Tomatoes, peeled, in chunks 
      3 tb Olive Oil                           1    Salt 
      6    Garlic Cloves, chopped              1 c  Green Peas, shelled 
      2    Onions, medium, chopped           1/2 c  Black Olives, sliced 
      1    Red Bell Pepper, chopped            1    Parsley, chopped 
      1    Green Bell Pepper, chopped      1 1/2 lb Rockfish, cut into chunks 
      8    Chicken Pieces, boned               2 lb Mussels, rinsed, debearded 
      8    Chorizo Sausages in chunks          2 lb Shrimps, large, peeled 
      8 oz Squid, cut into rings           
  
  Servings:  8 
   
  Bring the stock to a boil, add $affron, simmer 10 minutes, and set aside. 
  In a large paella pan or other large pan, heat the olive oil. Add the 
  garlic and saute just till it begins to color. Add the onions and saute to 
  soften. Add the peppers and cook slightly, then remove the vegetables form 
  the pan and set aside. Add the chicken and brown, remove from pan. Add 
  sausage chunks and brown, remove from pan. Add the squid and toss briefly. 
  Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables, 
  peas, olives, and parsley, reserving some of the parsley for garnish. 
   
  Stir, cover, and bring to a boil. Remove cover and arrange rockfish pieces 
  on top. Replace cover and cook about 5 minutes more. Uncover and add 
  mussels, cover and cook 5 minutes. Add the peeled and deveined large 
  shrimps, cover and cook until mussels open, shrimp are cooked, and rice is 
  tender. Add more stock or water at any point if the rice appears too dry. 
   
  The rice should be moist, not soupy. 
   
  Let the paella stand covered about 5 minutes before serving. Sprinkle with 
  remaining parsley. Place pan on a pad in center of table and remove lid 
  with a flourish! 
   
  From The Open Hand Cookbook. Posted by James Lor.