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1
Combine oregano, thyme and parsley in small bowl.
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2
Transfer half of chopped herbs to processor.
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3
Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns, coriander, 3 minced garlic cloves, cayenne, salt and vinegar.
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4
Blend until coarse paste forms.
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5
Place chicken on large plate.
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6
Rub all but 2 tablespoons paste mixture over chicken.
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7
Cover and chill until ready to use.
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8
Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep skillets over medium heat.
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9
Divide chorizo, onions, tomatoes, ham, salt pork, remaining chopped herbs and remaining 5 minced garlic cloves between Dutch ovens.
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10
Cook until onions are soft but not brown, crumbling sausage with fork and stirring frequently, about 15 minutes.
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11
Transfer chorizo mixture to large bowl.
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12
(Can be prepared 1 day ahead.
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13
Cover and refrigerate remaining 2 tablespoons herb paste, chicken legs and chorizo mixture separately.)
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14
Divide remaining 1/4 cup olive oil between Dutch ovens.
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15
Add half of chicken and Italian sausages to each Dutch oven and cook until brown and partially cooked, turning frequently, about 8 minutes for sausages and 12 minutes for chicken.
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16
Transfer to plate.
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17
Return half of chorizo mixture to each Dutch oven.
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18
Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan.
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19
Add saffron and mix well.
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20
Add half of rice to each Dutch oven.
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21
Cook over high heat until opaque, stirring frequently, about 5 minutes.
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22
Divide remaining herb paste and remaining 7 tablespoons wine between Dutch ovens.
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23
Bring to simmer, scraping up any bits.
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24
Stir half of stock mixture into each Dutch oven.
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25
Divide shrimp, clams, mussels, fish and bay leaves between Dutch ovens.
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26
Bring to boil.
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27
Reduce heat, cover and simmer until rice is very tender, stirring occasionally, about 25 minutes.
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28
Discard any clams or mussels that do not open.
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29
Meanwhile, prepare barbecue (medium-high heat).
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30
Brush grill and lobster with vegetable oil.
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31
Place lobsters on grill shell side down.
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32
Add chicken and grill until lobster and chicken are cooked through, turning occasionally, about 15 minutes.
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33
Transfer to large plate.
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34
Tent with foil to keep warm.
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35
Add Italian sausage and bell peppers to grill and cook until sausage is cooked through and pepper are brown in spots, turning frequently, about 10 minutes.
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36
Transfer sausages and peppers to another plate.
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37
Cut sausages into 2-inch pieces.
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38
Cut bell peppers into 1/2-inch-wide strips.
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39
Divide chicken, lobster, sausage, peppers and peas between Dutch ovens.
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40
Cover, remove from heat and let stand 15 minutes.
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41
Rearrange shellfish and peppers decoratively atop rice.
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42
Serve with lime and lemon wedges.
