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.