| 1 ca. 1 Liter | Homemade fish stock; (or chicken broth) |
| 1/2 Teelöffel | Saffron |
| 4 Esslöffel | olive oil |
| 6 | Chicken legs |
| 2 | Garlic cloves; peeled and finely chopped |
| 1 gross | Onion peeled, chopped |
| 2 Tasse | Uncooked long-grain rice |
| 1 | Pickled hot peppers; chopped, (up to 2) |
| 1 Prise | cayenne pepper |
| 1 Tasse | white wine |
| 1/2 Tasse | olive oil |
| 2 | Tsp. salt; (or to taste) and freshly ground pepper |
| 3 | 1-pound fresh lobsters; cut up |
| 1/2 x ca. 450 g | Monkfish; cut up |
| 1 1/2 x ca. 450 g | Large shrimp; peeled with tail left intact |
| 12 klein | Clams; well scrubbed |
| 24 | Fresh mussels or about 1/2 pound; well scrubbed |
| 1 x ca. 450 g | Chorizo; cut into slices, (Spanish sausage, available in Spanish specialty shops) |
| 4 | Tomatoes peeled, chopped |
| 1 1/2 Tasse | Peas; frozen or fresh |
| 1 Dose | (4 ounce) pimentos; sliced |
