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1
RICE: Heat the olive oil and butter in a large saucepan over medium-high heat.
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2
Add the onions and cook until soft.
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3
Add the rice and stir to coat.
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4
Add the saffron to the simmering stock and let cook for 1 minute.
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5
Add the hot stock to the rice and let come to a boil.
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6
Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
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7
Place the garlic, salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth.
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8
Slowly add the oil, drop by drop at first, until thickened.
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9
Season with salt and white pepper to taste.
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10
Refrigerate until ready to use.
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11
Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil.
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12
Season with salt and pepper and roast until soft.
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13
Set aside.
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14
Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking.
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15
Season the chickens with salt and pepper to taste, place in the pan and brown all sides.
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16
Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes.
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17
Let rest 15 minutes, then cut into quarters.
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18
Bring a large pot of salted water to a boil.
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19
Add the lobsters and cover the pot.
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20
Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through.
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21
Cook the chorizo in a medium saute pan over medium-high heat until browned.
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22
Remove the chorizo to a plate lined with paper towels.
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23
Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking.
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24
Season the shrimp with salt and pepper and saute for 1 minute.
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25
Season the squid with salt and pepper to taste and add to the pan.
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26
Continue cooking an additional 2 to 3 minutes until just cooked though.
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27
Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine.
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28
Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open.
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29
Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste.
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30
Serve immediately.
