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1
Preheat oven to 350 degrees F.
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2
Heat olive oil in a large pan.
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3
Saute the ham and chorizo sausage.
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4
Remove from pan and reserve *Cook's Note: This will draw the oil from the chorizo and flavor the pan.
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5
Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked.
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6
Add chicken pieces and saute for about 15 minutes until brown, but not fully cooked.
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7
Remove and reserve.
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8
In a large pot combine the rice, broth, wine, and mussels.
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9
Add salt for flavor and Bijol for color.
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10
Stir.
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11
Turn up heat, bring to boil and cover.
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12
Add chicken, ham and chorizo.
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13
Cover and simmer on the stove for 20 to 30 minutes, until the rice is cooked and fluffy.
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14
(You may have to add a little more chicken broth if the mixture gets too dry).
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15
Saute shrimp, clams, and lobster tails separately in the oil.
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16
Remove and keep covered and warm.
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17
*Cook's note: This will keep it from drying out.
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18
At the last minute, fold the seafood into the rice mixture.
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19
Transfer to a flat paella pan suitable for serving.
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20
Top with peas and red peppers.
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21
Place in oven for about 5 minutes to heat through.
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22
Take care not to overcook!
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23
Serve garnished with mussels, parsley and lobster shells.
