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1
About 2 hours before cooking, prepare all ingredients.
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2
Cut up the chicken breasts and put in a resealable plastic bag with paprika, 6 tablespoons olive oil, and kosher salt.
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3
Seal the bag and shake to be sure all of the chicken is well coated.
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4
Cook the lobsters, one at a time, in a very large pot in 8 quarts of boiling, salted water for 10 minutes each.
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5
Remove the lobsters and reserve 4 quarts of the cooking liquid.
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6
Shell the lobsters.
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7
Keep the small claws whole, if you can, and cut the rest into large pieces.
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8
Return the bodies to the 5 quarts water and continue gently simmering for the broth.
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9
In a large, shallow baking pan on a hot stove, add the remaining 10 tablespoons of the olive oil.
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10
Saute the chicken in the olive oil until brown.
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11
Add the chorizo and cook for 5 minutes.
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12
Add the onion and garlic and cook for several minutes longer.
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13
Add the shrimp and scallops and cook for 10 minutes.
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14
Add the peas, mussels, red and green peppers, tomatoes, and 6 cups of the reserved lobster broth.
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15
Add lobster meat and sprinkle the rice evenly overall.
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16
In a small bowl, mix together the brandy and the ground saffron.
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17
Add 6 more cups of broth and brandy mixed with saffron.
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18
Cover pan and cook for 10 to 15 minutes until rice is al dente and all water is absorbed.
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19
If you need more broth, add to it.
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20
Season with freshly ground black pepper to taste.
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21
Before serving squeeze lemon over all.
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22
Arrange on platter artfully, with mussels around the sides and shrimp poking out.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
