Seafood Paella

• 4 Tbsp. of olive oil (choose the one that would say extra mild goo for sauteing & baking)
• 1 Large Spanish onion - chopped
• 3 Large garlic cloves - chopped
• 5 oz. medium spiced Chorizo - diced
• 12 oz squid body only - cleaned - cut into rings
• 1 medium red (bell) pepper - cut into thin strips (not too thin)
• 7 oz can tomatoes - diced
• 2 1/4 cup chicken stock plus a little more (in case paella seems dry)
• 4 oz. good dry white wine (one that you'd drink)
• 1 cup of arborio rice
• a pinch of saffron threads crumbled
• 1 cup of peas (can or frozen)
• 8 extra large shrimp - peeled and devined
• 12 fresh mussels - scrubbed and debearded
• 12 cherrystone clams - scrubbed
• 4 medium lobster tails
• salt and ground black pepper - (to taste)
• Chopped fresh cilantro and lemon wedges to garnish

1. 1- Heat the olive oil in a paella pan or a very large frying pan, add onion and garlic and saute till translucent. Add the chorizo and saute till golden. Remove from pan and set aside.
2. 2- in same pan and oil add the squid rings and saute for two minutes and remove and set aside.
3. 3 - Stir in the pepper and tomatoes and simmer gently for 5 minutes, until the pepper is tender. Pour in the stock and wine, stir well and add the onion and garlic and chorizo. Bring to a boil. Stir in the rice slowly so the water doesn't stop boiling and add the saffron. Season to taste with salt and ground black pepper. Spread the contents evenly over the base of the pan. Make sure the liquid is boiling, then lower the heat and simmer for about 10 minutes.
4. 4 - Add the shrimp, mussels, clams and lobster tails into the rice and cook further for about 7 minutes. (If you are using canned peas add during the last 5 minutes of cooking ... If you are using frozen peas add at same time when you add the fish.) Then add the squid rings and cook for another 7 to 13 minutes until the rice is tender and all the clams and mussels have opened. (Discard any that have remained closed.) If the paella seems dry add some of the extra stock...
5. 5 - Remove pan from heat and rearrange the shrimp and lobster tails in a presentable manner on top of the rice. Cover the pan and let it stand for about 5 minutes or so. Just before serving sprinkle with the chopped fresh cilantro and garnish with the lemon wedges around the edges and twist one in the center.

olive oil, onion, garlic, squid body only, red, tomatoes, chicken, white wine, arborio rice, peas, shrimp, mussels, cherrystone clams, lobster, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/seafood-paella-1201476 (may not work)