Mediterranean Paella Recipe

In a large paella pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. In a separate pot, bring stock to a boil. Dissolve saffron in the boiling stock. Then back to the Paella Pan, cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes). Marinate shrimp in garlic, onion, parsley, oil and wine for at least one hour. Remove from marinade and add to rice once liquid has absorbed. Garnish paella with mussels, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes. Serve with lemon sections.