chef_lucus

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CHEF LUCAS GASCO ZARZUELA RESTAURANT, SAN FRANCISCO CALIFORNIA
LUCAS GASCO'S PAELLA
You can use all chicken broth, all fish broth or a combination. Gasco likes 4 parts chicken broth, 4 parts fish broth and 1 part shrimp broth (see note). You may omit any of the meats, fish or shellfish, or substitute one type for another.

INGREDIENTS:

-- 4 to 5 small whole squid
-- 3/4 cup Romano or Kentucky Wonder beans in 1-inch pieces
-- 3 baby artichokes -- Juice of 1 lemon
-- 1 large or 2 small plum tomatoes
-- 3/4 cup diced bell peppers
-- 3 tablespoons olive oil
-- 1/2 pound boneless pork loin, cut in 1-inch cubes
-- 1/2 pound boneless chicken thighs, cut in 1-inch cubes
-- Salt and pepper to taste
-- Leaves from 4 thyme sprigs
-- 4 bay leaves
-- 1/4 onion, minced
-- 3 garlic cloves, minced
-- 1/3 cup coarsely chopped Serrano ham
-- Saffron threads
-- 3 cups short-grain rice such as Arborio
-- 4 1/2 cups hot broth (see recipe introduction)
-- 1 tablespoon chopped parsley
-- 1/3 pound firm white fish, such as halibut or monkfish
-- 1 1/2 cups peeled shrimp, small bay scallops or a combination
-- 6 large freshwater prawns, halved lengthwise
-- 12 manila clams
-- 12 mussels
-- 1/2 cup roasted red bell pepper strips
-- Lemon wedges for garnish