Paella Baja Style

Ingredients

• 6 cups chicken stock
• 3/4 teaspoon turmeric
• 1/2 tablespoon saffron, steeped in hot chicken stock for 15 minutes
• 1 teaspoon Hungarian paprika
• 1/4 cup olive oil, plus 1/2 cup
• 6 cloves garlic, chopped
• 1 cup diced white onion
• 1 1/2 cups diced tomato
• 2 cups diced pork loin
• 2 cups diced chicken breast, boneless and skinless
• 1 1/2 cups diced beef fillet
• 1 1/2 cups diced sea bass
• 2 1/2 cups converted rice
• 1/2 cup roughly chopped curly parsley
• 1 red bell pepper, ribs, and seeds removed, cut in to 1/3 by 1/3 by 2-inch long batons
• 8 serranos, whole
• 4 tablespoons white sesame seeds
• 1 tablespoon tarragon
• 1 teaspoon herbes de Provence
• Salt and freshly ground black pepper
• 1 cup Sauvignon Blanc
• 1 cup peas
• 1 1/2 cups halved artichoke hearts
• 1 cup chopped baby clams
• 1 1/2 cups green Spanish olives, pitted
• 16 shrimp, medium size, peeled, deveined
• 8 baby squid, cleaned but left whole
• 1/2 pound green asparagus, trimmed

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