1. Heat oil in paella pan. Saute pepper, garlic & onion over medium heat for 2 mins., but don't let brown. Add chicken pieces, shellfish, monkfish, squid, & rice, & saute for 1 min., or until rice is coated w/ oil & shiny.

2. Meanwhile, grind saffron in a mortar & pestle, moistening it w/ a little stock. Add saffron to the pan, w/ remaining ingredients. Bring liquid to a boil, & gently simmer for 5 minutes.

3. Place paella in preheated 400 F oven & cook for 20-30 mins., or until rice is soft & the liquid is absorbed. Serve at once, w/ fresh lemon for squeezing. Saffron is the world's most expensive spice. A little goes a long way. Paella is traditionally cooked in a special pan called a paellera. This is a large, flat open pan w/ outwardly sloping sides & handles. It resembles a giant pie plate.

Casa Juancho

2436 S.W. 8TH St., Miami

Beverage: Sangria

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.