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1
Preheat oven to 375 degrees F.
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2
In a medium saucepot, heat the stock with the turmeric, saffron, and paprika.
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3
Bring the stock to a simmer, do not let it boil.
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4
Heat a large paella pan with 1/4 cup of the olive oil.
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5
Add the garlic and onion and sweat for 2 minutes.
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6
Stir in the tomatoes and saute for 5 to 10 minutes, or until the onions are slightly brown in color.
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7
Add the pork to the pan and begin to cook.
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8
Once the pork is completely cooked, pull the onion, tomato, and pork out of the pan and set aside.
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9
Try to leave as much drippings in the pan as possible and return the pan to heat.
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10
Add the chicken and beef to the pan and sear on all sides.
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11
Saute for around 5 minutes.
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12
Remove the chicken and beef from the pan and set aside with the pork mixture.
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13
Next, add the sea bass to the pan, you may add more olive oil at this point if needed.
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14
Cook the sea bass for 5 minutes, and then add 3 cups of the heated stock.
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15
Add the rice, parsley, red pepper, and serranos.
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16
Add the sesame seeds, tarragon, and herbes de Provence and season with salt and pepper.
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17
Pour in the wine and the remaining chicken stock into the rice mixture.
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18
Let the mixture simmer for 2 minutes, then add the peas and artichoke halves.
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19
Also add the clams and green olives.
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20
Add the reserved meat back into the paella pan and gently fold it in.
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21
Bury the shrimp and baby squid into the rice.
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22
Lay the asparagus on top of everything in the pan.
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23
Then cover the pan with a lid or foil.
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24
Continue to cook the paella on the stovetop on low to medium heat, covered, for another 7 to 8 minutes.
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25
Then, place the paella pan in the oven for 15 minutes.
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26
Check the paella to make sure all the meats are cooked and the rice is al dente.
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27
Season with salt and pepper, if necessary.
