"We made this as a birthday present! We did not use the full amount of ham hock in the recipe, but added twelve scallops, twelve little neck clams, one half pound of squid cut into large rings, four cracked par-boiled lobster claws and ten jumbo shrimp for a medley. We followed the rest of the recipe. We found the rice absorbed more stock than the recipe called for. We used the lobster stock from boiling the claws. My first time cooking with saffron, not sure I used enough. This dish was excellent! "