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1
Preheat the oven to 375F.
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2
Bring 7 3/4 cups of the stock to a simmer in a saucepan.
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3
Meanwhile, heat 2 tablespoons of the olive oil and the butter in a large saucepan over medium-high heat.
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4
Add the onion and cook until soft, 5 minutes.
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5
Add the rice and stir to coat.
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6
Add the saffron to the simmering stock and cook for 1 minute.
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7
Then add the stock to the rice and bring to a boil.
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8
Reduce the heat to low, cover the pan, and simmer until the liquid has been absorbed and the rice is tender, 15 to 18 minutes.
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9
Uncover and fluff with a fork.
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10
Put the tomatoes in a small baking dish, and drizzle with the honey and 2 tablespoons of the olive oil.
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11
Season with salt and pepper, and roast in the oven until soft, about 30 minutes.
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12
Set aside.
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13
Raise the oven temperature to 450F.
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14
Heat 3 tablespoons of the olive oil in a large ovenproof skillet until almost smoking.
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15
Season the chicken pieces with salt and pepper, place in the skillet (in batches if necessary), and brown all sides.
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16
Pour off the fat, and transfer the skillet to the oven.
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17
Roast until cooked through, 25 to 30 minutes.
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18
Let rest for 15 minutes.
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19
Bring a large pot of salted water to a boil.
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20
Add the lobsters and cover the pot.
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21
Return to a boil, reduce the heat, and simmer until cooked through, 12 to 15 minutes.
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22
Let cool slightly, then shell the lobsters.
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23
Keep the claws whole; coarsely chop the tail meat.
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24
Cook the chorizo in a medium saute pan over medium-high heat until browned on both sides, 6 minutes.
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25
Remove the chorizo to a plate lined with paper towels.
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26
Combine the mussels and clams in a pot, add 1 cup water, cover the pot, and cook over high heat until they open, 3 to 4 minutes.
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27
Discard any that do not open.
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28
Heat the remaining 2 tablespoons olive oil in a large saute pan or paella pan until almost smoking.
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29
Season the shrimp with salt and pepper and saute for 1 minute.
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30
Season the squid with salt and pepper and add to the pan.
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31
Cook until just cooked through, 2 to 3 minutes.
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32
Add the rice, remaining 2 cups stock, the peas, tomatoes, chicken, lobster meat, and chorizo, and stir to combine.
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33
Add the mussels and clams.
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34
Fold in the Lemon Aioli and parsley, and mix until combined; season with salt and pepper to taste.
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35
Serve immediately.
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36
Combine the garlic, salt, egg yolks, lemon juice, and zest in a food processor or blender, and process until smooth.
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37
Slowly add the oil, drop by drop at first, processing until thickened.
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38
Season with salt and white pepper to taste.
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39
Refrigerate until ready to use.
