Seafood-and-Chicken Paella

Ingredients

• 1 teaspoon pepper black freshly ground
• 4 pound chicken cut into 8 pieces
• 4 cups chicken broth 
• 3 large chorizo sliced
• 0.5 cup wine dry white
• 6  garlic clove chopped
• 12  littleneck clams scrubbed
• 1.3 pound lobster tail pieces split with claws cracked or 2 (8-ounce) lobster tails, steamed and in half steamed
• 12  mussels scrubbed
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 2 large onion spanish halved thinly sliced
• 2 cups rice medium-grain
• 0.5 teaspoon saffron threads crumbled
• 1 teaspoon salt 

Equipment

• frying pan
• sauce pan
• oven
• roasting pan
• slotted spoon

Directions

1. Heat 2 tablespoons oil in a 15-inch paella pan or heavy-bottomed roasting pan over medium heat; span 2 burners, if necessary.
2. Add chorizo, and cook 6 minutes or until lightly browned on both sides.
3. Add onion and garlic; cook, stirring occasionally, 8 minutes or until onions are softened.
4. Transfer chorizo mixture to a plate.
5. Sprinkle chicken with salt and pepper.
6. Heat 1 tablespoon oil in same pan over medium heat; add chicken, skin-side down, and brown on all sides, about 10 minutes.
7. Transfer chicken to a plate.
8. Add rice to pan; cook, stirring constantly, 5 minutes or until lightly browned.
9. Add broth, chorizo mixture, and saffron, stirring well. Arrange chicken, skin-side up, in pan. Bring broth to a boil; reduce heat, and simmer 15 minutes.
10. Bring wine to a boil in a saucepan.
11. Add clams, and cook 3 to 5 minutes or until shells just open.
12. Remove clams with a slotted spoon; discard any that do not open. Repeat with mussels, reserving cooking liquid.
13. Nestle lobster, clams, and mussels into rice around chicken; drizzle reserved cooking liquid over shellfish.
14. Bake at 375 on lowest rack in the oven 5 minutes or until lobster is heated through and all liquid is absorbed.