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.