• 8 C. fish or chicken stock
• 1 tsp. Miguel & Valentino Saffron
• 1/2 C. Picual or Hojiblanca Olive Oil
• 2 medium onions, sliced
• 2 bell peppers, diced
• 16 oz. jar artichokes
• 1 28 oz. can diced tomatoes
• 4 cloves garlic, diced
• 4 C. Matiz Paella Rice
• 1 jar Oasis Piquillo Peppers
• 1 lb. mussels, scrubbed and debearded
• 4 6 oz. sole fillets, halved
• 8 small squid bodies sliced crosswise into 1/4 ” rings tentacles, halved
• 1/2 lb. lump crabmeat, well-drained and picked over

Preparation: In saucepan, heat broth with saffron. In 22″ cazuela, heat oil over medium heat. Add onions until translucent, about 5 minutes, add peppers, cook 3-4 minutes. Add artichokes, tomatoes & garlic, simmer for 5 minutes. Pour rice into mixture, stir until coated. Slowly add broth to rice mixture. It is important at this point NOT to stir rice. Add fish one piece at a time, distributing evenly. After another 10 minutes, add piquillo peppers to garnish. Once the liquid has been absorbed, about 15 minutes, remove from heat, cover and let sit for 10 minutes. Serve incazuela, garnish with lemon wedges and serve with crusty bread.