| 1/2 | c | Olive oil |
| 1 | | (2-lb) fryer, cut in 8 pcs. |
| 2 | | Thick pork chops; cubed |
| 2 | | Thick lamb chops; cubed |
| 1 | md | Onion; finely chopped |
| 1/2 | md | Green pepper; finely chopped |
| 2 | | Garlic cloves; minced |
| 1 | | Bay leaf |
| 1 | lg | Ripe tomato; peeled, |
| DIVIDER | | -- quartered, seeded, |
| DIVIDER | | -- and finely chopped |
| 1 | pn | Toasted saffron |
| 2 | c | Chicken broth; hot |
| 1 | tb | Salt |
| 1/2 | ts | Hot sauce |
| 18 | md | Raw shrimp |
| DIVIDER | | -- cleaned and deveined |
| 18 | | Tender raw bay scallops |
| 12 | | Raw oysters |
| 1/2 | lb | Fillet of red snapper |
| DIVIDER | | -- cubed |
| 12 | sm | Clams in shells |
| 1/2 | lb | Raw lobster meat; cubed |
| 12 | | Stone crab claws |
| 4 | oz | Canned squids (optional) |
| 1 1/2 | c | Chicken broth; hot |
| 2 | c | Long grain white rice |
| 1/2 | c | Dry sherry |
| | Additional dry sherry |
| DIVIDER | | -- for sprinkling |
| 9 | oz | Frozen artichoke hearts |
| 12 | | Canned asparagus spears |
| 2 | | Whole pimientos |
| 1/2 | c | Cooked small peas |
| | Parsley bouquets for garnish |
