Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          chicken stock
     1/2  teaspoon      saffron
   6      tablespoons   extra-virgin olive oil
   1                    spanish onion -- chopped 1/4" dice
   1                    red bell pepper -- chopped 1/2" dice
   1                    green bell pepper -- chopped 1/2" dice
   8                    garlic cloves -- thinly sliced
   2      tablespoons   spanish paprika
   1 1/2  pounds        spaghetti -- broken 1" pieces
   1      pound         cleaned calamari -- cut 1/4" rounds
  24                    cockles -- scrubbed, rinsed
   1      pound         rock shrimp -- checked for shells
   2      cups          chopped fresh tomatoes -- juices removed
   2      tablespoons   chopped fresh hot chilies -- seeds removed
     1/2  cup           chopped scallions

Preparation:

Preheat oven to 400 degrees. Bring 5 cups chicken stock to boil with 1/2 teaspoon saffron and set off heat. In an 18-inch to 22-inch paella pan, heat oil over open fire of grape vine clippings, large grill or two burners and add onions, peppers, garlic and paprika and cook 8 to 10 minutes until softened. Add spaghetti and cook 5 to 6 minutes until toasted and light brown. Add calamari, cockles and rock shrimp and add hot stock all at once and stir well. Place in oven and cook 18 to 20 minutes until fish is cooked and most of liquid has been absorbed. Remove, stir in tomatoes, chilies and scallions and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A40)