3 tablespoons olive oil
3 cloves garlic, minced
8 fresh artichoke hearts (leaves and chokes removed)
2 medium leeks, white part only, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
1 ½ cups (375 milliliters) chicken stock
1 ½ teaspoons saffron threads, crushed in a mortar
½ cup (110 grams) Valencia or medium- grain rice
4 tomatoes, peeled and coarsely chopped
½ pound (250 g) monkfish (anglerfish), cut into 2-inch (5-centimeter) pieces
½ pound (250 g) red snapper, cut into 2-inch (5-centimeter) pieces
½ pound (250 g) squid, cleaned and cut into ¼-inch (6-millimeter) slices
12 clams, cleaned
12 mussels, de-bearded and cleaned
8 shrimp (prawns), peeled and deveined
1 ½ pounds (750 g) lobster, parboiled for 2 minutes and split lengthwise
1 cup (155 grams) fresh peas
¼ cup (8 grams) fresh cilantro (aka coriander) leaves1. Heat the olive oil in a paella pan or large skillet.
2. Add the garlic, artichoke hearts, leeks, green pepper and red pepper. Sauté until soft—about three minutes.
3. Add the chicken stock and bring the mixture to a boil. Reduce to a simmer. Add the saffron and rice, and let it all simmer for ten minutes.
4. Add the tomatoes, monkfish, snapper and squid. Cook for five minutes.
5. Add the clams and mussels and simmer for three to five minutes, until all the shells have opened.
6. Add the prawns, lobster and peas. Cook for two minutes.
7. Remove the pan from the heat. Cover the pan and let it stand for ten minutes.
8. Garnish with the cilantro, and serve directly from the paella pan.