Ingredients

6 cups chicken stock (see recipe below)
1 cup tomato sauce
1 tablespoon saffron threads
Salt to taste
1/4 cup extra virgin olive oil
1 pound boneless chicken meat, skinned and cut into 1-inch cubes
1/2 chorizo, cut into 1/2-inch pieces
1 pound boneless pork or beef, cut into 1-inch cubes
2 yellow onions, cut into 1/3-inch dice
1 green bell pepper, seeded, deribbed and cut into 1/3-inch dice
1 red bell pepper, seeded, deribbed and cut into 1/3-inch dice
3 carrots, peeled and cut into 1/4-inch dice
3 cloves garlic, minced
3 cups short-grain rice, preferably Spanish
1 cup green peas
10 mussels in shells
10 clams in shells
10 large shrimp in shells with tails and heads intact
4 lemons
2 red bell peppers, roasted (see Chef's Tips), peeled, seeded and cut into 1/4-inch strips

Heat the chicken stock, tomato sauce, saffron and salt in a large saucepan over medium heat. In a paella pan (see Chef's Tips) over medium-high heat, heat the oil and saute the chicken, chorizo and pork or beef until well browned, about 3 to 5 minutes. Add the onions, diced bell peppers, carrots and garlic and saute for about 2 more minutes. Add the rice and stir to coat it slightly with the rest of the ingredients. Add the stock mixture and stir. Taste and adjust the seasoning. Bring to a simmer for 8 minutes.
Add the peas, mussels, clams and shrimp to the paella pan, arranging the shellfish in a pattern, if desired. Add more stock if the previous amount has all been absorbed. Continue cooking at a simmer until the clams and mussels have opened, about 5 more minutes. (Discard any that do not open.)
Remove from heat, squeeze 2 of the lemons over the top, cover and let sit for 5 minutes. Garnish with the roasted peppers and the remaining two lemons, cut into wedges. Makes 10 servings.
Nutritional facts per serving: 540 cal., 33 g pro., 24 g fat, 47 g carbo., 1,150 mg sodium, 90 mg chol.

Chef's tips:
You may substitute a skillet, large frying pan or other shallow pan for the paella pan.
Roasted peppers are available in most food markets in cans or jars. If you want to roast your own, begin by brushing the whole peppers with olive oil. Place in a preheated 350 F oven on a baking sheet and roast for about 30 to 45 minutes, or until the skin blisters and turns black. (Alternatively, put the peppers on top of a grill or under a broiler, to roast, turning occasionally.) When roasted, place the peppers in a paper or plastic bag to steam for 5 minutes. Remove from the bag and peel by hand. Remove the stem and seeds and cut as desired.

Chicken Stock

4 pounds chicken bones and parts
1 large onion, thinly sliced
1 carrot, peeled and thinly sliced
1 stalk celery, thinly sliced
5 to 6 whole peppercorns
3 to 4 parsley stems
1 bay leaf
1 sprig fresh thyme

Directions

To prepare the stock, place the chicken bones in a large stockpot. Add cold water to 2 inches above the bones. Bring the water slowly to a boil over medium heat, while skimming any foam that rises to the surface. Adjust the heat to a slow simmer and cook for 1 1/2 to 2 hours.

Add all the remaining ingredients and simmer, skimming the surface as necessary, for 1 hour. Ladle the stock through a sieve into a clean container. If the stock is allowed to chill overnight in the refrigerator, the fat will rise to the surface and harden. Lift off the fat and discard.

Recipe from: "Cooking Secrets of the C.I.A," the Culinary Institute of America's companion cookbook to the public television series of the same name.