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1
Preheat the oven to 350 degrees.
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2
Put the white wine and saffron threads in a small bowl and set aside.
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3
Preheat a large, heavy paella pan or frying pan for about 1 minute over medium-high heat.
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4
Spray it 4 times with the vegetable oil.
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5
Saute the onion for 2 to 3 minutes, until limp.
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6
Add the rice and saute for about 1 minute, until golden.
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7
Add the wine and saffron and stir until the liquid is completely absorbed.
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8
Stir in the peppers.
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9
Add the hot chicken stock 1/4 cup at a time, stirring until absorbed.
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10
Keep the stock over low heat.
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11
When only 1/2 cup of the chicken stock remains to be added, stir in the chicken.
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12
With the last addition of stock, stir in the squid and shrimp.
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13
Turn the burner off.
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14
The rice should be tender.
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15
Stand the mussels and clams upright in the rice mixture, joint down.
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16
Tuck the lobster tails into the rice, shell down.
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17
Transfer the pan to the oven and bake until the mussel and clam shells open, 8 to 10 minutes.
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18
Scatter the artichoke, peas, and tomato over the paella and bake for 2 to 3 minutes more.
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19
Place the paella in the center of the dinner table and allow the guests to serve themselves.
