Paella

INGREDIENTS: - 8 chicken thighs - - boneless leave skin - 3 live 1-pound lobsters or Shrimp - 18 littleneck clams clams - Sliced 1 chorizo   - Salt and freshly ground pepper to taste - Approximately 1 tablespoon saffron threads - Olive oil for sautéing + 1/4 cup for paella - 1 cup fresh shelled peas or frozen - 1 cup chopped onion - 1 cup peeled and diced red bell pepper - 3 garlic cloves, minced - 1 cup peeled, seeded and finely diced tomato - 2 T of chopped parsley or cilantro - whatever you like - 3 cups Valencia rice - 6 cups Stock - veg or chicken  - 8 lemon wedges Prep 1 5 cups Vegetable or Chicken Stock - Wolfgang Puck's stock is a good place to start with - Your paella is only going to be as GOOD as your broth - if the broth does NOT taste delicious - the paella will not either - Start with 2* 1 liter containers of stock but you need to enhance it Chop finely and saute some veg - i.e. leeks, onions, garlic, carrots - salt and pepper - deglaze with some white wine add stock and 2/3 of saffron and let simmer for an hour - strain and taste for seasoning - this is your base for the paella - this can be done a day ahead Prep 2 Season the chicken - brown the skin side and set aside - brown slightly the chorizo - set aside Seafood - use whatever you like - a couple of lobsters - Shrimp - Firm fish cubed - Scallops - clams - mussels - clean- peel - kill etc.. Chop finely the veg - onion - garlic - red bell pepper - tomato peeled, seeded, and diced Showtime Preheat oven to 350 degrees - reheat stock - re taste for seasoning Heat Paella Pan - add olive oil - saute onion and red pepper first - do not brown - add garlic - saute for 1 minutes add rice and saute add tomatoes - salt and pepper Lower heat add the 5 cups of broth Place Chicken and Chorizo around the pan - sprinkle with the remaining saffron  - place in oven - do not stir!! The seafood needs to be added in stages depending on what you have - Lobster needs longer - shrimp less next - Fish and Scallops and finally clams or mussels - if you put everything in at once the seafood will get overcooked before the chicken is cooked You might need to add some more stock but you might not have to if you are using clams and mussels Last few minutes scatter the peas on top to warm Total time around 30 minutes - taste the rice - verify the seafood is cooked Remove and cover with a clean cloth for 5 minutes - remove sprinkle with the cilantro and/or parsley - place the lemon wedges Paella is done