Lamb Paella

6 cups chicken stock
1 cup tomato sauce
1 tablespoon saffron threads
1/4 cup extra virgin olive oil
1 pound boneless chicken meat, skinned and cut into 1 inch cubes
1/2 pound lamb chorizo, cut into 1/2 inch pieces
1 pound boneless lamb, cut into 1 inch cubes
2 yellow onions, cut into 1/2 inch dice
1 green bell pepper, seeded and cut into a 1/3 inch dice
1 red bell pepper, seeded and cut into 1/3 inch dice
2 red bell peppers, roasted*, peeled, seeded and cut into 1/4 inch strips
3 carrots, peeled and cut into a 1/4 inch dice
3 garlic cloves, minced
3 cups short grained rice
1 cup frozen green peas, thawed
10 mussels in their shells
10 clams in their shells
10 large shrimp, in their shells; deveined, with the tails and heads intact
1/2 pound squid, cleaned and cut into rings, or if available, use whole calamaretti, optional
4 lemons

Heat the chicken stock, tomato sauce, saffron and salt to taste, in a Dutch oven over medium heat. In a large skillet or a paella pan over medium high heat, heat the oil and saute the chicken, chorizo and lamb, about 5 minutes or until well browned. Add the onions, diced bell peppers, carrots and the garlic. Add the squid if using and saute about another 2 minutes. Add the rice and stir to coat it slightly with the rest of the ingredients. Add the stock mixture and stir. Taste and adjust the seasoning. Add spice to taste. Bring to a simmer and cook about 8 to 10 minutes. Add the peas, mussels, clams and shrimp to the pan, arranging the shellfish, in a pattern if desired. Add more hot stock if it has been absorbed. Continue cooking at a simmer about 5 to 8 minutes more or until the clams and mussels have opened up. Discard any clams or mussels that have not opened. Remove from the heat and squeeze 2 of the lemons over the top. Cover and let sit for about 5 minutes. Garnish with the roasted peppers and the remaining two lemons, cut into wedges.

*Roasted peppers can be purchased canned or in jars at most local supermarkets, or roast your own by brushing the whole peppers with olive oil and roasting on a baking sheet in a preheated 350F oven for about 30 to 45 minutes, or until the skin blisters and turns black. An alternative method is to put the peppers on top of a grill, under a broiler, or over a gas flame, turning occasionally. When roasted, place the peppers in a paper or plastic bag to steam for about 5 minutes. Remove from the bag and peel by hand, removing the stem and seed.