Chicken And Seafood Rice(Paella A La Valenciana) - cooking recipe

Ingredients

6 c. chicken broth
1/2 tsp. saffron
1 onion, chopped
2 small chickens
salt
1/2 c. olive oil
1/4 lb. Spanish chorizo sausage (1/4-inch slices)
1 large pork chops, diced
1/4 lb. cured ham, diced
4 scallions, chopped
4 cloves garlic, minced
2 red pimientos (homemade or imported), diced
1 lb. small or medium shrimp, shelled
4 lobsters tails, split or 8 king crab claws
3 c. short grain rice
5 Tbsp. chopped parsley
1 bay leaf
1/2 c. dry white wine
1 Tbsp. lemon juice
1/4 lb. fresh or frozen peas
18 clams (available at room temperature)
18 small mussels
lemon wedges (for garnish)
chopped parsley (for garnish)

Preparation

Heat the broth with the saffron and simmer 15 minutes.
Cut the chicken into small serving pieces, the whole breast in 4 parts. Sprinkle with salt.
In a metal paella pan, with about a 15-inch base, heat the oil.
Add the chicken pieces and fry over high heat until golden.
Remove to a warm platter.
Add the chorizo, pork and ham to the pan and stir-fry about 10 minutes.
Add the chopped onion, scallions, garlic and pimientos and saute until the onion is wilted.
Add the shrimp and the lobster and saute about 3 minutes more or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven).
Remove the shrimp and lobster to the platter with the chicken.
Add the rice to the pan and stir to coat it well with the oil.
Sprinkle in the 5 tablespoons chopped parsley and the bay leaf.
Stir in the chicken broth, boiling the wine, lemon juice and peas.