| 1 | qt | Homemade fish stock; (or chicken broth) |
| 1/2 | ts | Saffron |
| 4 | tb | Olive oil |
| 6 | | Chicken legs |
| 2 | | Garlic cloves; peeled and finely chopped |
| 1 | lg | Onion; peeled and chopped |
| 2 | c | Uncooked long-grain rice |
| 1 | | Pickled hot peppers; chopped, (up to 2) |
| 1 | ds | Cayenne pepper |
| 1 | c | White wine |
| 1/2 | c | Olive oil |
| 2 | | Tsp. salt; (or to taste) and freshly ground pepper |
| 3 | | 1-pound fresh lobsters; cut up |
| 1/2 | lb | Monkfish; cut up |
| 1 1/2 | lb | Large shrimp; peeled with tail left intact |
| 12 | sm | Clams; well scrubbed |
| 24 | | Fresh mussels or about 1/2 pound; well scrubbed |
| 1 | lb | Chorizo; cut into slices, (Spanish sausage, available in Spanish specialty shops) |
| 4 | | Tomatoes; peeled and chopped |
| 1 1/2 | c | Peas; frozen or fresh |
| 1 | cn | (4 ounce) pimentos; sliced |
| | Lemon; cut in wedges for garnish |
