1/4 Cup Olive Oil
2 Spanish Chorizo Sausages
2 Garlic Cloves, Minced
1/2 Spanish Onion, Diced
1 Red Bell Pepper, Diced
2 Ripe Tomatoes, peeled, seeded and finely chopped
2 Cups short to medium grained rice (I used Risotto)
1 Teaspoon Spanish Paprika
1/2 Teaspoon Dried Rosemary
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Ground Cumin
Salt and Pepper To Taste
2 Teaspoons Saffron Threads
6 Cups Warm Chicken Stock
2 Lobster Tails, Split
1 Pound Shrimp
1 Dozen Mussels
1 large filet, white flaky fish like Haddock Cut Into 2 inche pieces
1/2 Frozen Sweet Peas, Thawed
Lemon Wedges
Heat oil in paella pan over medium high grill. Add chorizo and cook until done. Then remove from pan, cut into slices and set aside.
Saute garlic, onios, tomatoes and peppers until carmelized. Stir in seasonings.
Steep saffron in 1/4 cup hot water for 5 minutes. Add rice to pan, stirring to coat. Stir in saffron/water.
Add stock and simmer for 10 minutes, gently moving the panaround so the rice cooks and absorbs evenly - do not stir constantly!
Add sausage back into pan. Add lobster, wait 2 minutes, add shrimp, wait two minutes, add white fish, wait two minutes then add the mussels. Simmer without stirring until rice is al dente and the mussels have opened.
Scatter peas across top and continue to cook until liquid is absorbed and a crust (socarrat) had formed on the bottom.
Let rest 5 mintues off heat. Add lemon wedges and serve.