1/2 pound/225g lean pork shoulder, cut into 2-inch/5cm cubes
1 medium chicken, cut into serving pieces
4 tablespoons olive or salad oil
1 teaspoon salt
2 cloves garlic
1 large onion, chopped
1/2 teaspoon saffron
1/2 cup warm water
1 chicken bouillon cube
8-ounce/225g can whole tomatoes, quartered
1/4 teaspoon pepper
1/4 teaspoon crushed tarragon
1/4 teaspoon oregano
8 ounces/225g uncooked shrimp, shelled and veined
12 mussels, removed from their shells
10-ounce/280g package frozen asparagus spears
10-ounce/280g package frozen artichoke hearts
1. Brown pork and chicken in hot oil.
2. Sprinkle with salt.
3. Add garlic and cook over low heat for 30 minutes.
4. Remove meat and discard garlic.
5. Add onion to drippings in pan and cook until golden.
6. Stir saffron into a little boiling water to bring out the flavour and add to pan with chicken stock, tomatoes, the seasonings.
8. Bring to a boil.
9. Gently mix in shrimp, mussels, meat, asparagus and artichokes.
10. Cover pan and cook for 10 minutes longer.
Serving suggestion Serve with a Tossed Salad with French Dressing