Paella

• Meat

  • 12 Chicken thighs (about 5 pounds, bone-in skin-on
  • 1 lb Pork tenderloin

• Seafood

  • 1 1/4 lbs Calamari
  • 16 Littleneck clams
  • 18 Mussels
  • 12 Shrimp, jumbo

• Produce

  • 1/2 cup Flat leaf parsley, fresh
  • 2 tbsp Garlic
  • 1 Green bell pepper, cut into quarters, large
  • 1/2 lb Haricot vert
  • 1 Lemon, wedges
  • 2 cups Peas, fresh or frozen
  • 1 Red bell pepper, cut into quarters, large
  • 4 Tomatoes, large
  • 1 White onion, large

• Canned Goods

  • 4 cups Chicken stock, homemade or store-bought

• Pasta & Grains

  • 1 1/2 lbs White rice, short-grain

• Baking & Spices

  • 2 tsp Paprika
  • 2 tsp Saffron
  • 1 Salt and freshly ground pepper, Coarse

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/3 cup Cognac

Found on marthastewart.com