Seafood & Chicken Paella = Happy Mr Edge

Man, this looks like the greatest recipe I have ever seen. Check this craziness out for Valencian-style Seafood and Chicken Paella. Awesome, awesome, awesome. I might have to start collecting ingredients early, though, this is one big list:

Seafood & Poultry
2 Pounds of Live Baby Clams, with scrubbed-clean shells
2 Pounds of Live Mussels, scrubbed-clean shells, and de-bearded
2 Pounds of Boneless Chicken Breast cut in chunks 2 cu. cm. large
2 Pounds of Fish Fillet (Rock Cod, Hake or any fish of a hard meat consistency to endure the stirring during the cooking) cut in chunks 2 cu. cm. large
2 Pound of Clean Squid Tentacles and Tubes, whole or cut in 2 cm. wide rings
1 Pound of Large Prawns or Crawfish, shelled, de-veined
3* Cooked Dungeness Crabs or any type of meaty crabs — legs and pincers whole, but body cut into 4 pieces
3* Cooked, shelled Lobster Tails cut in chunks 2 cu. cm. large
* Better if live and cooked at home

Herbs, Vegetables & Spices
2 Cups Fresh Onions, Chopped
1 Cup of Fresh Leeks, Chopped
1 Cup of Fresh Scallions, Chopped
2 Heads of Fresh Garlic, Minced
12 Fresh Mushrooms, Sliced
6 Fresh Mint Leaves, Minced
6 Fresh Basil Leaves, Minced
10 Fresh Oregano Leaves, Minced
1 Twig of fresh Thyme
1 Cup of Fresh Baby Sweet Peas in the pod, clean and de-veined
1 Cup of Fresh Baby Fava Beans in the pod, clean and de-veined
2 Fresh Red (Pimento) Peppers, Seeded and cut into strips
2 Large Tomatoes, Diced into 1 cu. cm. chunks
2 Cups of Fresh Parsley, Chopped
1 Cup of Fresh Cilantro, Chopped
2 Bay Leaves, Whole
1 Cup of cooked Canned Garbanzo Beans, thoroughly Drained
2 Cups of Bottled Spanish Green Olives, thoroughly Drained
1 Cup of Bottled Spanish (large) Capers, thoroughly Drained
2 Cups of Canned Artichoke Hearts, thoroughly Drained
1 Teaspoon of Celery seed
4 Cloves, Whole
1 Pinch of Saffron (or 1 teaspoon of Turmeric, or 3 drops of yellow food colorant & 1 teaspoon of Achiote)
1 Teaspoon of Paprika
1 Teaspoon of Black Pepper, Ground
1 Cup of Olive Oil
2 Tablespoons of Butter
4 Cups of Long Grain Rice
8 Cups of Water (2 cups for each cup of rice – for paella Stock)
1 Cup of White Wine (for paella Stock)
3 Cubes of Shrimp Flavored Bouillon (for paella Stock)
4 or more, ripe Lemons cut in round slices (for decoration)
1 Cup of Salt or as needed (Cooking the crabs will take plenty of salt),