cut into 1/4inch slices
green bell peppers
peeled, seeded, and chopped
long grain rice
or mussels, scrubbed well
Clean squid and cut body sacs into rings.
Cut tentacles in half.
In a small saucepan, bring stock to a bare simmer.
Crush saffron and combine it with wine in a small bowl.
In a flameproof casserole or paella pan, heat the lard over moderately high heat.
Sauté the chorizo and pork, turning them until they are browned.
Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes.
Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts.
Ladle in enough stock to just cover the rice mixture.
Bring to a boil and simmer it, covered, for 20 minutes.
Arrange the clams in the rice, add the peas, and simmer for 10 to 15 minutes, or until the rice is just tender and the clams open.
Discard any clams that do not open.
Garnish with pimientos and parsley.