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Note: Youll need a large paella pan for this recipe.
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1.
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Rub the chicken pieces with paprika, oregano, salt and pepper and refrigerate for 1 hour.
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2.
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Place the paella pan over two burners on the top of the stove and add the oil.
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Heat the oil over medium high heat.
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When oil is hot add the chorizo and cook until nicely browned.
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Remove it to a plate.
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Add the chicken to the pan, skin side down, and brown on all sides until almost done, about 10-15 minutes.
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Remove the chicken and place on a plate.
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3.
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Next is the most important partthe sofrito.
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Sofrito is just a blend of spices, but what a blend.
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In the same pan saute the onion, garlic and parsley.
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Cook for 2-3 minutes on medium heat.
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Season with salt and pepper.
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4.
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Add the hand crushed tomatoes and stir.
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Cook over medium heat until it begins to caramelize, about 5 minutes.
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5.
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While the tomatoes are caramelizing, add the saffron threads to the chicken broth in a saucepan.
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Heat over medium until just warm.
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6.
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Pour the rice over the paella mixture and stir it into the mixture to thoroughly coat it.
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7.
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Pour in the chicken broth and simmer for 10 minutes.
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Move the pan a little so the rice cooks evenly but dont stir it.
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You want to have a nice toasted bottom in the dishits called the socarrat.
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It just might be the best part!
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8.
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Begin to add the remaining ingredients into the pan.
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Start with those that need the longest to cook.
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Add the chicken, sausage and lobster first.
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Cook for 7-8 minutes.
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Then add the shrimp, mussels and clams.
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They will take about 8-10 minutes to cook.
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Youll know the shellfish are ready when they open.
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The shrimp should be a nice pink color.
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Continue to cook until rice is done when most of the liquid is absorbedit should be a little al dente.
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9.
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At the very end, add the peas.
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Turn the heat on high for about a minute to get the crispy bottom.
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10.
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The broth should cook off.
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Serve it right out of the pan!
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Garnish with a little parsley and lemon wedges.
