8 chicken pieces (unskinned)
1/2 cup cooked Spanish sausage (chorizo), sliced into 1/4-inch pieces
1 lb. medium shrimp (peeled and deveined)
1 dozen clams (washed)
1 dozen mussels (cleaned)
1 lobster tail (meat removed and cut into small pieces)
4 cups chicken broth
1 lb. medium-sized scallops
2 tbsp. olive oil
8 garlic gloves (minced)
1 large onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3/4 cup red wine
3 cups Valencia rice (parboiled)
5 cups water
2 tsp. salt
2 packs Goya Sazon con Azafran (Saffron)
1/2 pkg. frozen green peas
You will need a paellera or large covered pot. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl. Next place the onions, green bell peppers and garlic in the paellera and sauté until the onion is translucent.
Add the salt, chicken broth, and wine to the paellera. Cover and cook for 5 minutes. Then add the chicken, sausage, rice, water, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.
While the rice is cooking, prepare the seafood. Steam the clams and mussels until they open, and set aside. Heat extra olive oil in a large pan, and sauté a few extra sausage pieces in the olive oil. Remove the sausage, then sauté the shrimp, pieces of lobster, and scallops for a couple of minutes. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend. Allow to cool for 5 minutes and serve warm. You may also garnish with sliced red bell peppers. Enjoy!