• 1/4 Cup Olive Oil.
• 6 oz. Chicken Cut Into Pieces.
• 4 oz. Pork Loin Diced salted and peppered.
• 1/8 Onion Finely Chopped.
• I Garlic Clove Finely Chopped.
• 1/4 Red Bell Pepper, Diced.
• 1/4 Green Bell Pepper, Diced.
• 3 oz. Tomato seeded skinned and Chopped.
• I Cup Short Grain Rice.
• 1/4 lb. Squid Cleaned, With Tentacles.
• 1/4 lb. Sea Bass or Grouper Diced.
• I Cups Chicken Stock.
• I Cups Clam Juice or Shellfish Stock.
• 1/4 Cup Sweet Green Peas.
• A Few Green Beans.
• A Few Saffron Threads.
• I Tsp. Chopped parsley.
• 6 Large Whole Prawns.
• 6 Large Manila Clams.
• 6 Mussels.
• 2 oz. scallops.
• 1/4 lb. shelled small To Medium Raw Shrimps.
• Lemon Wedges for Garnish.

Heat a paella pan with olive oil and sauté the chicken pieces and the pork until brown. Remove from pan, set aside. Add the onions, chopped garlic and the peppers to the pan and sauté until tender. Add the tomatoes and let them cook for 2 to 3 minutes. Stir in the rice and return the chicken, pork, squid and sea bass to the pan. Add the stock and bring the mixture to a simmer. Add the peas and the beans. Cook over low heat for 10 minutes. In a mortar pound the saffron, garlic clove a little salt and add the parsley and a little water. Add the mixture to the pan with the remaining seafood without stirring the rice. Cook for another 8 minutes. Add pimientos and remove from heat and let rest 5 minutes. Serve with lemon wedges around the pan.