Copyright Thomas Saaristo  All Rights Reserved
This traditional Valencian dish is geared towards American rice, pans and palates

1/4 cup olive oil
3 8 ounce rock lobster tails, cut crosswise into 1 inch chunks
1/2 pound raw shrimp, shelled and deveined
3 pound broiler chicken, routinely butchered (legs, wings, breasts, etc)
1 large yellow onion, peeled and minced
2 cloves garlic, peeled and crushed
1 large sweet pepper (yellow, red or orange) cored, seeded and minced
1 chorizo sausage, sliced 1/2 inch thick
1 1/2 cups uncooked rice
2 3/4 cups chicken stock
2 teaspoons House salt
Black peppercorns in a pepper mill
1/2 teaspoon saffron threads
1/3 cup tomato paste
10 ounce package frozen green baby peas
1 1/2 dozen clams, scrubbed clean
1 roasted red pepper, cut into thin strips, for garnish

Heat oil in a large (at least 5 quarts) burner to table kettle over moderately high heat
until shimmering. Add lobster and shrimp and stir fry 4 minutes until just pink; remove
with a slotted spoon and reserve

Add the chicken pieces and brown well on all sides. Remove to a platter.

Add the onions to the pan drippings and stir fry 5 minutes, and then add garlic, sweet
pepper and sausage and stir fry 4 minutes. Add rice, broth, salt, pepper, saffron and
tomato paste. Return chicken to kettle, sprinkle with salt and pepper, cover and
simmer 30 minutes

Add lobster, shrimp and peas (break them up when adding), cover and simmer 15
minutes until chicken and peas are tender. Arrange clams on top, cover and simmer 5
minutes until clams partially open (discard any that do not open)

Arrange pimiento on top

Serve Paella hot from the pan