New year's paella

Yield: 8 Servings

Ingredients:

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

Instructions:

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!