8 c  Fish or Chicken Stock

      1 tb Saffron Threads

      3 tb Olive Oil

      6    Garlic Cloves, chopped

      2    Onions, medium, chopped

      1    Red Bell Pepper, chopped

      1    Green Bell Pepper, chopped

      8    Chicken Pieces, boned

      8    Chorizo Sausages in chunks

      8 oz Squid, cut into rings

      4 c  Rice

      4    Tomatoes, peeled, in chunks

      1    Salt

      1 c  Green Peas, shelled

    1/2 c  Black Olives, sliced

      1    Parsley, chopped

  1 1/2 lb Rockfish, cut into chunks

      2 lb Mussels, rinsed, debearded

      2 lb Shrimps, large, peeled

  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!