La Masia's Paella
1/2 cup olive oil
1 (2-pound) chicken, cut into 12 pieces
1 (2-pound) lobster, or small lobster tails (optional)
1/4 lb. boneless pork, cut into 1/2-inch cubes
1/2 pound sausage
1 large onion, cut into julien strips
2 medium tomatoes, chopped
1 Tbs. finely chopped garlic
1/2 cup chopped parsley
3 cups long or short grain rice
6 cups boiling chicken broth
1/4 tsp. saffron
1/2 tsp. black pepper
salt
12 clams
12 small to medium shrimp
1/2 lb. scallops
1/2 lb. crab legs with shell, cut into 1-inch pieces
1/2 cup cooked peas
12 lemon wedges
parsley springs
Heat olive oil in paellera or 12-14 inch skillet. Add chicken and saute until browned, turning often. Remove chicken and keep warm.
Add lobster to pan and saute for 3-4 minutes, or until golden brown. Remove from pan and keep warm.
Add pork to pan and saute 4 minutes or until browned. Remove pork and keep warm.
Add sausage. Saute until browned. Remove and keep warm.
For paella base, add onion and red pepper to remianing oil in pan. Saute 3 minutes or until tender. Add tomatoes, garlic and parsley. Saute until slightly thickened. Add rice. Saute until grains are translucent. Add boiling broth, saffron, pepper and season to taste with salt, stirring well.
Place chicken, lobster, pork, sausage, clams, shrimp, scallops and crab over rice. Reduce heat and simmer, covered, 30 minutes or until rice is tender, but firm. Do not stir paella after it starts cooking.
Remove from heat. Add peas. Cover loosely with foil. Let stand 8-10 minutes. Garnish with lemon wedges and parsley.
Saffron may be replaced by 1 tsp. natural egg color.